Process and composition for the manufacture of a microbial-based product

ABSTRACT

Processes to produce microorganisms that can be incorporated into a microbial-based product that results in high viable cell yields and shelf-stable products are disclosed. These microbial-based products are useful for inhibiting pathogenic growth and as a food additive. A preferred microorganism is a lactic acid producing bacteria. In one embodiment, the process comprises inoculating a  lactobacillus  fermentation medium with lactic acid producing bacterial cells, harvesting the lactic acid producing bacterial cells at mid to late log phase, concentrating the lactic acid producing bacterial cells, and preserving the lactic acid producing bacterial cells at a concentration of at least 5×10 9  cfu/ml.

This application is a continuation of U.S. patent application Ser. No.12/772,137 filed on Apr. 30, 2010 and claims priority to U.S.provisional patent application 61/300,301, filed on Feb. 1, 2010, bothof which are specifically incorporated by reference in their entiretyherein without disclaimer.

The sequence listing, containing the file named8154_(—)018_NPUS00_ST25.txt which comprises the DNA sequences of thegene expression elements of the present disclosure, is 3 KB, was createdon Apr. 30, 2010, and is hereby incorporated by reference in itsentirety.

BACKGROUND

1. Field

The present disclosure relates to methods and compositions for culturingbacteria. More specifically, the disclosure relates to methods forculturing lactic acid producing microorganisms and formulations forusing such microorganisms in the inhibition of pathogenic growth.

2. Description of the Related Art

Beneficial bacteria colonize the intestinal tracts of mammals and canpromote the well being of the host. The consumption of exogenousbacteria, often referred to as probiotics, can elicit beneficial effectsupon a host. In humans, these probiotic bacteria have been shown toreduce the severity and duration of rotaviral-induced diarrhea,alleviate lactose intolerance, and enhance gastrointestinal immunefunction (Roberfroid 2000).

Traditionally, food sources such as yogurt have been consideredprobiotic-carriers providing these health-promoting benefits. It isbelieved that the consumption of foods rich in probiotic bacteria,including lactic acid bacteria and bifidobacteria, leads to colonizationof the human gastrointestinal tract of humans (Roberfroid 2000). Theaddition of probiotic microorganisms to animal feed can improve animalefficiency and health. Specific examples include increased weightgain-to-feed intake ratio (feed efficiency), improved average dailyweight gain, improved milk yield, and improved milk composition by dairycows as described by U.S. Pat. Nos. 5,529,793 and 5,534,271 issued toGarner and Ware. The administration of probiotic organisms can alsoreduce the incidence of pathogenic organisms in cattle, as reported byU.S. Pat. No. 7,063,836 issued to Garner and Ware.

Researchers have demonstrated that the consumption of probiotics byanimals used in food production can improve the efficiency of animalproduction. Propionic acid is important in ruminal and intestinalfermentations and is a precursor to blood glucose synthesis (Baldwin1983). Several examples are available that demonstrate the positiveimpact of feeding propionic acid-producing organisms to cattle. Forexample, U.S. Pat. Nos. 5,529,793 and 5,534,271, issued to Garner andWare, along with U.S. Pat. Nos. 6,455,063 and 6,887,489, issued toRehberger et al., teach of the beneficial effects that propionicacid-producing bacteria have upon cattle growth. Lactic acid bacteria(LAB) can inhibit pathogens in various food sources. Brashears et al.,2003. Lactic acid producing and lactate utilizing bacteria may also behelpful in inhibiting pathogenic growth in animals and improving theproduction of dairy products. U.S. Pat. No. 7,063,836. Lactic acidproducing and lactate utilizing bacteria are beneficial for theutilization of feedstuffs by ruminants (U.S. Pat. Nos. 5,529,793 and5,534,271) and have been fed to cattle to improve animal performance.Brashears et al., 2003.

Lactobacillus is the most prevalently administered probiotic bacteria.Flint and Angert 2005. Lactobacillus is a genus of more than 25 speciesof gram-positive, catalase-negative, non-sporulating, rod-shapedorganisms. Heilig et al., 2002. Lactobacillus ferment carbohydrates toform lactic acid. U.S. Pat. No. 7,323,166. They are generally anaerobic,non-motile, and do not reduce nitrate. U.S. Pat. No. 7,323,166.Lactobacillus are often used in the manufacture of food productsincluding dairy products and other fermented foods. Heilig et al., 2002;U.S. Pat. No. 7,323,166. These organisms inhabit various locationsincluding the gastrointestinal tracts of animals and intact and rottingplant material. Heilig et al., 2002; U.S. Pat. No. 7,323,166.Lactobacillus strains appear to be present in the gastrointestinal tractof approximately 70% of humans that consume a Western-like diet. Heiliget al., 2002. The number of Lactobacillus cells in neonates isapproximately 105 colony forming units (CFU) per gram CFU/g of feces.Heilig et al., 2002. The amount in infants of one month and older ishigher, ranging from 10⁶ to 10⁸ CFU/g of feces. Heilig et al., 2002.

For use as a probiotic, a LAB needs to be able remain viable duringprocessing and storage protocols such as centrifugation, filtration,fermentation, freeze drying or lyophilization in which the LAB may besubjected to freezing, high pressure, and high temperature. U.S. Pat.No. 7,323,166.

Various factors affect the viability of bacteria. Cells are preferablyharvested while actively growing in either the logarithmic or earlystationary phase with a density of about 10⁸/ml. U.S. Pat. No.7,323,166. The preservation medium should contain a cryoprotectant suchas skim milk, sucrose, serum, inositol, or dextran. U.S. Pat. No.7,323,166. The preferred cryoprotectant may vary based on the cells tobe lyophilized. U.S. Pat. No. 7,323,166.

Probiotics may work by competitive exclusion in which live microbialcultures act antagonistically on specific organisms to cause a decreasein the numbers of that organism. U.S. Pat. No. 7,323,166. Mechanisms ofcompetitive exclusion include production of antibacterial agents(bacteriocins) and metabolites (organic acids and hydrogen peroxide),competition for nutrients, and competition for adhesion sites on the gutepithelial surface. U.S. Pat. No. 7,323,166.

Any substance that is intentionally added to food is considered a foodadditive and must reviewed and approved by the FDA unless the substanceis generally recognized as be in safe. The use of a food substance maybe GRAS either through scientific procedures or through experience basedon common use in food if the substance was used in food before 1958.(The Federal Food, Drug, and Cosmetic Act (the Act) sections 201(s) and409 and the FDA's implementing regulations in 21 CFR 170.3 and 21 CFR170.30; seewww.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/default.htm.).

The FDA Office of Premarket Approval lists microorganisms that areGenerally Recognized as Safe (GRAS) as food additives. Food additivesderived from microorganisms that are classified as Generally Recognizedas Safe are listed in 21 CFR 170. The FDA has stated that it has noquestions regarding the conclusion that a LAB mixture consisting of L.acidophilus (NP35, NP51), L. lactis (NP7), and P. acidilactici (NP3), isGRAS under the intended conditions of use.www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/GRASListings/ucm154589.htm andwww.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/GRASListings/ucm154102.htm.

Growing conditions for Lactobacillus acidophilus are included in theJun. 6, 2005 GRAS Notification by Nutrition Physiology Corporation. Jun.6, 2005 GRAS Notification by Nutrition Physiology Corporation availableat www.accessdata.fda.gov/scripts/fcn/gras_notices/grn_(—)171.pdf.Bacteria, including M35, were cultured in NPC-1 media at a temperaturerange between 35° C. and 42° C. Glucose and lactate were added dependingupon the organism. The bacteria were cultured until late stationaryphase. The bacteria were concentrated by filtration through a 0.2micrometer filter system and freeze dried. The freeze dried product wasground into a homogenous powder and stored at −80° C. The powder wasmixed with a carrier, the viable cell count determined, and the productwas packaged for shipment.

Various strains of LAB were isolated from healthy cattle by platingfecal material on LBS agar and MRS agar plates and placing isolatedcolonies in MRS broth repeatedly. U.S. Pat. No. 7,323,166.

The application of microorganisms to feed-stuffs is gaining world-widepopularity. Certain direct-fed microbials (DFM) mode of action requirecells to be viable to be beneficial to a host. Many DFM productsavailable rapidly lose viable cells and often contain insufficientviable cell concentrations to elicit a positive impact upon the host.Thus, there is need for more efficient methods to produce bacteria thatare able to retain a high level of viability and stability during thefermentation and preservation processes.

Corcoran et al. found that Lactobacillus rhamnosus had a greater levelof survivability after freeze-drying when the cells were harvested instationary phase. Cells harvested during log phase demonstrated a 14%survival, while cells harvested in stationary phase showed a 50%survival rate. Correspondingly, the stability of the freeze-driedorganisms was also dependent upon the stage of growth harvested. Cellsharvested during log phase showed lower levels of stability atincubation temperatures of 4° C., 15° C., and 37° C. than cellsharvested during lag or stationary phases.

Mary et al., 1986, found similar results to Corcoran et al., 2004, whenevaluating Rhizobium meliloti. Cells harvested during stationary phaseshowed greater levels of survivability than cells harvested from early-,mid-, or late-log phases.

Fu and Etzel, 1995, evaluated the survival of Lactococcus lactis usingdifferent parameters during spray drying of the culture. They reportedharvesting the cells in early-stationary phase but did not comment onwhy they chose that time point or whether they had previously evaluateddifferent times in the growth to harvest the cells.

Teixeira et al., 1995, state that Lactobacillus harvested during logphase are more sensitive to treatments such as spray drying. Theydemonstrated that Lactobacillus bulgaricus cells harvested duringstationary phase had greater levels of survival during spray drying thancells harvested during log growth.

Linders et al., 1998, evaluated the influence of growth and dryingconditions upon production of dried Lactobacillus plantarum. Theydescribed harvesting the cells 4 hours into stationary phase whichresulted in cells with a higher drying tolerance than cells harvestedduring the log phase of growth.

With regards to stability of different sized cells during preservation,Bozoglu et al., 1987, reported that smaller cells that are closer tospherical in shape, like Streptococcus, are more resistant tofreeze-drying than longer, rod shape cells like Lactobacillus.

Champagne and Gardner reported that the concentration of the fermentablecarbon source affected viability of lyophilized Leuconostocmesenteroides. Cells were grown in either 110 mM (19.8 g/L) or 220 mM(39.6 g/L) glucose in MRS. Cells grown in 110 mM glucose reached 3.6×10⁹cells/ml while cells grown with 220 mM glucose reached 7.0×10⁹ cells/ml.Although the cells grown with 220 mM glucose achieved greater cellsyields, the resulting freeze-dried cultures contained 4.7×10¹⁰ cfu/g forcells grown in 110 mM glucose and 3.6×10¹⁰ cfu/g for cells grown with220 mM glucose.

Production of microorganisms is a costly process. Modifications inproduction that increase cellular yield and retain cell viability canhave a dramatic impact upon the profitability of DFM administration.Therefore, further advancement in fermentation technologies are activelysought and needed to maintain a high level of product stability,consumer confidence, and increased profitability for the direct fedmicrobial industry.

SUMMARY

The present disclosure describes a new process for the production ofcertain probiotic bacteria.

In certain embodiments of the disclosure, the methods herein related toa method of manufacturing a composition comprising probiotic bacteria byinoculating a fermentation medium and harvesting the probiotic bacteriaat a certain time point based on the bacterial growth curve when thecells are at a particular concentration.

In certain embodiments of the disclosure relates to concentrating theharvested probiotic bacteria.

In certain embodiments, the disclosure relates to preserving theprobiotic bacteria. In certain embodiments wherein preservation iscontemplated, the preservation may be by encapsulation, byrefrigeration, by lyophilization, by freezing or some combinationthereof wherein the cells are at a certain concentration.

In particular embodiments, the bacteria can be any live probioticbacteria or bacterial cells or in certain instances simply called cells.For example, the bacteria can be Bacillus subtilis, Bifidobacteriumadolescentis, Bifidobacterium animalis, Bifidobacterium bifidum,Bifidobacterium infantis, Bifidobacterium longum, Bifidobacteriumthermophilum, Lactobacillus acidophilus, Lactobacillus agilis,Lactobacillus alactosus, Lactobacillus alimentarius, Lactobacillusamylophilus, Lactobacillus amylovorans, Lactobacillus amylovorus,Lactobacillus animalis, Lactobacillus batatas, Lactobacillus bavaricus,Lactobacillus bifermentans, Lactobacillus bifidus, Lactobacillus brevis,Lactobacillus buchnerii, Lactobacillus bulgaricus, Lactobacilluscatenaforme, Lactobacillus casei, Lactobacillus cellobiosus,Lactobacillus collinoides, Lactobacillus confusus, Lactobacilluscoprophilus, Lactobacillus coryniformis, Lactobacillus corynoides,Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillusdelbrueckii, Lactobacillus desidiosus, Lactobacillus divergens,Lactobacillus enterii, Lactobacillus farciminis, Lactobacillusfermentum, Lactobacillus frigidus, Lactobacillus fructivorans,Lactobacillus fructosus, Lactobacillus gasseri, Lactobacillushalotolerans, Lactobacillus helveticus, Lactobacillus heterohiochii,Lactobacillus hilgardii, Lactobacillus hordniae, Lactobacillus inulinus,Lactobacillus jensenii, Lactobacillus jugurti, Lactobacillus kandleri,Lactobacillus kefir, Lactobacillus lactis, Lactobacillus leichmannii,Lactobacillus lindneri, Lactobacillus malefermentans, Lactobacillusmali, Lactobacillus maltaromicus, Lactobacillus minor, Lactobacillusminutus, Lactobacillus mobilis, Lactobacillus murinus, Lactobacilluspentosus, Lactobacillus plantarum, Lactobacillus pseudoplantarum,Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus rogosae,Lactobacillus tolerans, Lactobacillus torquens, Lactobacillus ruminis,Lactobacillus sake, Lactobacillus salivarius, Lactobacillussanfrancisco, Lactobacillus sharpeae, Lactobacillus trichodes,Lactobacillus vaccinostercus, Lactobacillus viridescens, Lactobacillusvitulinus, Lactobacillus xylosus, Lactobacillus yamanashiensis,Lactobacillus zeae, Pediococcus acidlactici, Pediococcus pentosaceus,Streptococcus cremoris, Streptococcus diacetylactis, Streptococcusfaecium, Streptococcus intermedius, Streptococcus lactis, Streptococcusthermophilus, Propionibacterium freudenreichii, Enterococcus faecium,Propionibacterium acidipropionici and combinations thereof. Furthermore,a lactic acid-producing microorganism can be a strain of Lactobacillusspp., such as the MRL1, M35, LA45, L411, NPC747, NPC750, D3, and L7strains. In one embodiment, the lactic acid producing bacterium isLactobacillus amylovorus, which is also known as M35, Lactobacilluscrispatus M35, Lactobacillus acidophilus M35, NP35 (NP-35), NPC750(NP-750) and ATCC PTA-5249 (submitted to American Type CultureCollection, Manassas, Va. on May 25, 2005).

In certain embodiments wherein harvesting at a particular bacterialphase of growth is contemplated, the growth may be early log, mid-log,late log or early stationary phase or somewhere in between early log andearly stationary phase. In particular embodiments, the harvesting isbetween mid log and late log phase of growth.

The concentration of the live cells at the time of harvesting may be ata concentration of 1×10⁶ to 1×10¹² cells/ml or greater. In certainembodiments, the cells are harvested at a concentration at least orgreater than or equal to 1×10⁹ cells/ml. In certain embodiments, thecells are harvested at a concentration of at least or greater than orequal to 7.5×10⁸ cells/ml.

In certain embodiments wherein the live probiotic bacteria areharvested, the composition comprising the probiotic bacteria may beconcentrated. In certain embodiments, the concentration is bycentrifugation or ultrafiltration, in other embodiments theconcentration is by sedimentation. In certain embodiments wherein thelive cells are concentrated, the cells are concentrated to a live cellcount of at least or greater than or equal to 7.5×10⁸ cells/ml. Inpreferred embodiments the cells are concentrated to a live cell count ofat least or greater than or equal to 5×10⁹ cells/ml.

In embodiments wherein the composition of live cells is preserved, thepreserving may result in a dry composition or powder throughpreservation by lyophilization, or spray drying. In such embodiments,the cell or probiotic bacteria density may be within the range of 1×10⁸colony forming units (cfu)/g to 1×10¹² cfu/g. In certain embodiments,the density is at least or greater than or equal to 1×10¹⁰ cfu/g.

In embodiments wherein the composition is preserved by freezing, cell orprobiotic density may be within the range of 1×10⁸ colony forming unitsper ml to 1×10¹⁰ cfu/ml. In embodiments wherein the composition ispreserved by freezing, the density is at least or greater than 5×10⁹cfu/g.

In embodiments wherein the composition is preserved by refrigeration,cell or probiotic density may be within the range of 1×10⁸ colonyforming units per ml to 1×10¹⁰ cfu/ml. In embodiments wherein thecomposition is preserved by refrigeration, the density is at least orgreater or equal to 5×10⁹ cfu/g.

In embodiments of the disclosure, one cfu may equal one live cell.

Certain embodiments contemplate a composition of live cells produced byharvesting at a particular bacterial phase of growth, the growth may beearly log, mid-log, late log or early stationary phase or somewhere inbetween early log and early stationary phase. In particular embodiments,the harvesting is between mid log and late log phase of growth. Stillfurther, the composition of live cells may at the time of harvesting maybe at a concentration of 1×10⁶ to 1×10¹² cells/ml or greater. In certainembodiments, the composition of live cells is a composition wherein thecells are harvested at a concentration at least or greater than or equalto 1×10⁹ cells/ml. In certain embodiments, the cells are harvested at aconcentration of at least or greater than or equal to 7.5×10⁸ cells/ml.

In certain embodiments, the disclosure contemplates that a compositionof live cells are incorporated into a direct fed microbial product orDFM. It is further contemplated that the DFM may be administered to anyanimal. In certain embodiments, the animal may be a ruminant animal. Incertain embodiments, DFM may be administered to poultry. In certainembodiments, the DFM may be administered to swine. In certainembodiments, the DFM may be administered to a companion animal.

In certain embodiments, the composition of live cells is incorporatedinto water for animals, such as water for drinking or for rinsing of ananimal holding area such as a hen house or cattle stall or fornebulizing to allow interaction with an animals respiratory tract. Insuch embodiments, the composition of live cells may be diluted to aconcentration of [ANY IDEAS]. In certain embodiments, the composition oflive cells may be incorporated into water from cells that were firstlyophilized, refrigerated, frozen or encapsulated. In certainembodiments the composition of live cells is applied to food preparationsurfaces. Food preparation surfaces may include kitchen counters, sinks,utensils, appliance exteriors or appliance interiors. In certainembodiments, the composition of live cells is applied to foodpreparation areas by electrostatic spray. In other embodiments, thecomposition of live cells is applied to food preparation areas bynebulization. In other embodiments, the composition of live cells isapplied to food preparation surfaces as a liquid. In certainembodiments, the liquid containing the composition of live cells isbrushed or wiped or sprayed onto the food preparation surface. Inembodiments wherein lyophilized compositions are contemplated, thelyophilized composition may be sprayed or shaken from a container ordusted or brushed onto a food preparation area.

In certain embodiments, the composition of live cells is applied tofruits, vegetables or grains. In some embodiments, the composition oflive cells is applied to fruits, vegetables or grains by nebulization orliquid spray. In other embodiments, the composition of live cells isapplied to fruits, vegetables or grains as a liquid by wiping orbrushing the liquid onto the fruits, vegetables or grains. Inembodiments wherein lyophilized compositions are contemplated, thelyophilized composition may be sprayed or shaken from a container ordusted or brushed onto fruits, vegetables or grains.

In certain embodiments, the composition of live cells is applied tomeat, either before or after cooking. In some embodiments, thecomposition of live cells is applied to meat by nebulization or liquidspray. In other embodiments, the composition of live cells is applied tomeat as a liquid by wiping or brushing the liquid onto the meat. Inembodiments wherein lyophilized compositions are contemplated, thelyophilized composition may be sprayed or shaken from a container ordusted or brushed onto meat.

Consistent with long standing patent law, the words “a” and “an” denote“one or more,” when used in the text or claims of this specification inconjunction with the word “comprising” or where the context of the usagesuggests that, from either a grammatical or scientific standpoint, thesewords should so denote.

BRIEF DESCRIPTION OF THE DRAWINGS

The following drawings form part of the present specification and areincluded to further demonstrate certain aspects of the presentdisclosure. The disclosure may be better understood by reference to oneor more of these drawings in combination with the detailed descriptionof specific embodiments presented herein.

FIG. 1. Graph showing L. amylovorus M35 culture optical density andviable cell concentration under fermentation conditions.

FIG. 2. Graph demonstrating growth of L. amylovorus M35 with variablenutrient concentrations for medium optimization.

FIG. 3. Graph of typical bacterial growth curve, not specificallyindicative of the bacterial species or strains mentioned herein.

FIG. 4. Graph demonstrating relationship between culture optical densityand viable cells during growth, not specifically indicative of thebacterial species or strains mentioned herein.

FIG. 5. Graph showing L. reuteri culture optical density and viable cellconcentration under fermentation conditions.

FIG. 6. Graph showing L. agilis culture optical density and viable cellconcentration under fermentation conditions.

FIG. 7. Graph showing L. murinus culture optical density and viable cellconcentration under fermentation conditions.

FIG. 8. Graph showing L. animalis culture optical density and viablecell concentration under fermentation conditions.

FIG. 9. Graph showing E. faecium culture optical density and viable cellconcentration under fermentation conditions.

FIG. 10. Graph showing L. plantarum culture optical density and viablecell concentration under fermentation conditions.

FIG. 11. Graph showing P. freudenreichii culture optical density andviable cell concentration under fermentation conditions.

FIG. 12. Graph showing L. acidophilus culture optical density and viablecell concentration under fermentation conditions.

FIG. 13. Graph showing P. acidipropionici culture optical density andviable cell concentration under fermentation conditions.

DETAILED DESCRIPTION OF THE ILLUSTRATIVE EMBODIMENTS a. Terminology

In this specification and the claims that follow, reference will be madeto a number of terms which may be considered to have the followingmeanings:

Throughout the specification and claims, the word “comprise” andvariations of the word, such as “comprising” and “comprises,” means“including but not limited to,” and is not intended to exclude, forexample, other additives, components, integers, or steps.

By “reduce” or other forms of the word, such as “reducing” or“reduction,” in certain instances may mean lowering of an event orcharacteristic (e.g., microorganism growth or survival). It isunderstood that this is typically in relation to some standard orexpected value, in other words it is relative, but that it is not alwaysnecessary for the standard or relative value to be referred to. Forexample, “reduces the population of bacteria” means lowering the amountof bacteria relative to a standard or a control.

By “treat” or other forms of the word, such as “treated” or “treatment,”in certain instances may mean to administer a composition or to performa method in order to reduce, prevent, inhibit, break-down, or eliminatea particular characteristic or event (e.g., microorganism growth orsurvival).

As used herein, the term “viable cell” in certain instances may refer toa microorganism that is alive and capable of regeneration and/orpropagation, while in a vegetative, frozen, preserved, or reconstitutedstate.

As used herein, the term “viable cell yield” or “viable cellconcentration” in certain instances may refer to the number of viablecells in a liquid culture, concentrated, or preserved state per a unitof measure, such as liter, milliliter, kilogram, gram or milligram.

As used herein, the term “cell preservation” in certain instances mayrefer to a process that takes a vegetative cell and preserves it in ametabolically inert state or low metabolic state compared to theorganisms normal metabolic state that retains viability over time. Asused herein, the term “product” in certain instances may refer to amicrobial composition that can be blended with other components andcontains specified concentration of viable cells that can be sold andused.

As used herein, the terms “microorganism” or “microbe” in certaininstances may refer to an organism of microscopic size, to asingle-celled organism, and/or to any virus particle. Our definition ofmicroorganism includes Bacteria, Archaea, single-celled Eukaryotes(protozoa, fungi, and ciliates), and viral agents. The term “microbial”in certain instances, may be used herein to describe processes orcompositions of microorganisms, thus a “microbial-based product” may bea composition that includes microorganisms, cellular components of themicroorganisms, and/or metabolites produced by the microorganisms.Microorganisms can exist in various states and occur in vegetative,dormant, or spore states. Microorganisms can also occur as either motileor non-motile, and may be found as planktonic cells (unattached),substrate affixed cells, cells within colonies, or cells within abiofilm.

As used herein, the term “probiotic” in certain instances may refer toone or more live microorganisms that confer beneficial effects on a hostorganism. Benefits derived from the establishment of probioticmicroorganisms within the digestive tract include reduction of pathogenload, improved microbial fermentation patterns, improved nutrientabsorption, improved immune function, aided digestion and relief ofsymptoms of irritable bowel disease and colitis.

As used herein, the term “gastrointestinal tract” in certain instancesmay refer to the complete system of organs and regions that are involvedwith ingestion, digestion, and excretion of food and liquids. Thissystem generally consists of, but not limited to, the mouth, esophagus,stomach and or rumen, intestines (both small and large), cecum (pluralceca), fermentation sacs, and the anus.

As used herein, “pathogen” in certain instances may refer to anymicroorganism that produces a harmful effect and/or disease state in ahuman or animal host.

As used herein, the term “fermentation” in certain instances may referto a metabolic process performed by an organism that converts onesubstrate to another in which the cell is able to obtain cellularenergy, such as when an organism utilizes glucose and converts it tolactic acid or propionic acid. Many of the end-substrates formed infermentation processes are volatile fatty acids.

As used herein, the phrase “volatile fatty acids” in certain instancesmay refer to short-chain fatty acids containing six or fewer carbonatoms and at least one carboxyl group. Some examples of VFAs include,but are not limited to: lactic acid, acetic acid, propionic acid,butyric acid, isobutyric acid, valeric acid, and isovaleric acid, whichare products of microbial fermentation within the digestive tracts ofanimals. Volatile fatty acids can be absorbed through the intestines ofanimals and used as an energy or carbon source. Microbes produce VFAsbased on available substrates and also rely upon VFAs for energy andcarbon sources.

As used herein, “lactic acid” in certain instances may refer to abyproduct of glucose fermentation resulting in a three-carbon acid withthe chemical formula C₃H₆O₃. This includes, but is not limited to,lactic acid derived from specific strains of bacteria or lactic acidderived from other types of organisms. Lactic acid can bemicrobialstatic, microbialcidal, bacteriostatic, bacteriocidal orbacteriolytic; these concepts are known to skilled persons. “Lactic-acidproducing” refers to any organism that generates lactic acid.

b. Introduction

A method of producing a bacterial strain under closely monitored andcontrolled growth conditions is disclosed herein. The conditions arecontrolled to encourage luxurious growth and encourage maximal viablecell recoveries in downstream processes. The fermented microorganism canbe harvested at a predetermined time or stage of growth. Preferably, themicroorganism is harvested in early log-phase, mid log-phase, latelog-phase, or early stationary phase. Preferably the calls are harvestedat a time that the cells are not under considerable stress and have anaverage cellular size or smaller.

A process in which a microorganism is grown in a medium with a knowncomposition is described herein. The growth medium has known amounts ofavailable nitrogen and carbon sources. These nutrient sources can bemodified at one time point or throughout the entire fermentationprocess. In this process, a microorganism or microorganism may beexposed to known stressors. The time, duration, and parameters of eachstressor are controlled. Such parameters include exposure of the cellsto certain acid concentrations, medium pH and temperature. Thefermentation operator can modify these conditions or they can be allowedto generate as a result from the normal fermentation processes of themicroorganism. These parameters can be modified to enhance the growthand/or survivability of the microorganism.

Beneficial bacteria can be used to inhibit pathogenic growth by treatingwaste products, food and food preparation areas in addition to beingadded to human food sources and animal feed. It is important that thesebacterial compositions have adequate cell viability.

There are a number of environmental stresses that can have a dramaticimpact upon microorganism growth, survival and viability. For instance,the concentration of acid present in the growth medium can adverselyaffect a bacterial culture. The concentration of acids influences the pHof a given culture, which may have a profound impact on microbialmetabolism. The presence of too low a pH or too great a concentration ofacids can in certain instances lead to poor cell growth and eventualcell death. Likewise, salinity is an important parameter formicroorganism growth, survival and viability. Salinity concentrationsoutside of the tolerable range of a bacterial culture can also result inpoor growth and poor cellular morphology. Temperature is another factorto consider in the culturing of microorganisms. All microorganisms havean optimal growth temperature. Temperatures that are above or below anoptimal level may result in altered microbial metabolism and alteredgene expression. For example high or low temperatures may inducebacteria in cultures to go into a state of shock and express genesresponsible for cell maintenance under such stressful conditions.

In addition to pH, saline and temperature, bacterial cultures require anumber of nutrients for proper growth. Depletion of the requirednutrients typically results in cell starvation, poor growth, instabilityand eventual death. For instance, depletion of nitrogen such as fromamino acids or proteins results in cells in culture expressing stressrelated genes which in turn result in wasted energy, poor cellmorphology and stability and eventual cell death Likewise, theincorporation of too much nutrition has adverse effects upon microbialgrowth and stability. For instance, the addition of too much sugarcarbohydrate as a carbon source results in cellular alteration of geneexpression, which in turn may result in poor growth, wasted energy,nutrient waste and poor stability.

While maximum possible growth rate of a microorganism is a primary goalof the bacterial fermentation process in many applications, a processcontrol method may be used when it is desired to maintain a growth ratethat is lower than the maximum or in cases where excess substrate may bemetabolized to toxic or undesired byproducts. Thus, a method for bettercontrol of the fermentation environment is needed. In short, a centralgoal in fermentation process engineering is to optimize a process forproducing viable microorganisms by controlling growth, metabolism andtoxic or undesired byproducts. In this way, the microorganism yield canbe improved or optimized for a process or a phase of the process and thebatch-to-batch consistency can be improved.

The goal of many fermentation runs is to obtain the highest quantity ofviable cells possible. Two exemplary parameters that may be used tomonitor microorganism growth during fermentation are the relatedmeasurements of culture optical density (OD) and viable cellconcentration. In many instances, bacterial cell walls absorb lightwavelengths at 600 nm (OD600). Consequently, one can use aspectrophotometer and measure the absorbance that the culture has at 600nm. An increase in absorbance can be correlated in many instances to theconcentration of cells in the culture. However, optical density is not adirect measurement of cell viability. FIG. 4. Increases in bacterialmaterial do no accurately reflect viable cells. Upon entering stationaryphase, cell growth slows and cells die. This becomes more rampant asmetabolites increase in the surrounding medium. The contrast betweenoptical density and viable cellular yield is due to dead cells. Ascellular death is induced in the late stages of fermentation, the deadcells remain mostly intact because lysogenic enzymes have becomeinactive that stage of fermentation. Other cells are continuing toreproduce at a slow rate. Therefore the number of viable cells may beless than the number of cells that would be predicted by the opticaldensity alone. Cell viability can be determined by serial dilution ofthe culture and plating onto a solid growth medium. As used herein, theterm “viable cell” refers to a microorganism that is alive and capableof regeneration and/or propagation while in a vegetative, frozen,preserved or reconstituted state. As used herein, the term “viable cellyield” or “viable cell concentration” refers to the number of viablecells in a liquid culture, concentrated, or in a preserved state perunit of measure.

Factors such as toxic by-products, energy spilling, cell death, changesin cell morphology (e.g., cell elongation), and salinity can confoundoptimal bacterial growth during production. For example, microorganismsare capable of producing by-products that may be inhibitory to their owngrowth, and/or may be toxic to other cell populations. For instance,lactobacilli during fermentative metabolism generate lactic acid as aby-product, which is extremely toxic in high concentrations.Accumulation of these acids within the fermentation medium leads todecreased growth rates and limits the cellular yields obtained during afermentation run. The detrimental effects imposed by lactic acidproduction may be partially alleviated through the addition of a base.Sodium hydroxide is a commonly used strong basic compound used toneutralize media since it is inexpensive and readily soluble in water.However, other bases such as ammonium hydroxide, potassium hydroxide,and ammonia can also be used. Other pH buffering compounds can be usedincluding calcium carbonate, sodium carbonate, sodium bicarbonate,carbonate salts, and other organic materials.

Another factor limiting cellular yields during fermentation is known as“energy spilling”. This phenomenon has been described for many bacteria,including lactic acid bacteria. Energy spilling refers to the processwhereby cells acquire nutrients from the growth medium and utilize themfor metabolic processes, yet do not increase in size or propagate.Energy spilling can occur upon exposure to antibiotics or duringstarvation due to an amino acid deficiency. The nutrients are utilizedfor the generation of cellular energy, but limiting nutrients requirethe cell to convert the energy into other compounds, thus wastingpotential energy.

Another mechanism responsible for the contrast between culture opticaldensity and viable cellular yield is cellular death. As mentioned above,the accumulation of metabolic byproducts inhibits cellular growth andinduces cellular death in late stages of fermentation. However, thesecells remain mostly intact because normal lysogenic enzymes also becomeinactive at these late stages of fermentation. Some cells do stillcontinue to reproduce, albeit at a slow rate. As these cells divide andothers die, resulting in an increase in culture optical density, yetyield static level of viable cells.

Bacteria can also change their morphology, especially when exposed tostressful conditions such as low pH, high salinity, or high levels ofby-products. As mentioned above, during fermentation conditions highlevels of by-products are produced and accumulated in the growth medium.These levels lead to an increase of cellular surface area, sometimesthrough elongation of cells. Sodium hydroxide is added to the growthmedium to reduce the effects of acid accumulation by neutralizing thepH. While the hydroxide ion interacts with the acid in the medium, thesodium ion remains free in solution increasing the salinity of themedium. This results in further cellular stress and leads to an increasein cellular surface area. Cell elongation increases the optical densityof a culture without directly increasing cell viability. This causes afalse assessment of the viability of a bacterial culture and non-optimalharvesting of cells during a fermentation run.

c. Cultured Bacteria of the Present Disclosure

Certain aspects of the disclosure include a method of producingmicroorganisms. Preferably, the microorganism or microorganisms are oneor more species or strains of bacteria. Preferably, the one or morespecies or strains of bacteria are lactic acid producing bacteria.Lactic acid producing bacteria include, but are not limited to, Bacillussubtilis, Bifidobacterium adolescentis, Bifidobacterium animalis,Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacteriumlongum, Bifidobacterium thermophilum, Lactobacillus acidophilus,Lactobacillus agilis, Lactobacillus alactosus, Lactobacillusalimentarius, Lactobacillus amylophilus, Lactobacillus amylovorans,Lactobacillus amylovorus, Lactobacillus animalis, Lactobacillus batatas,Lactobacillus bavaricus, Lactobacillus bifermentans, Lactobacillusbifidus, Lactobacillus brevis, Lactobacillus buchnerii, Lactobacillusbulgaricus, Lactobacillus catenaforme, Lactobacillus casei,Lactobacillus cellobiosus, Lactobacillus collinoides, Lactobacillusconfusus, Lactobacillus coprophilus, Lactobacillus coryniformis,Lactobacillus corynoides, Lactobacillus crispatus, Lactobacilluscurvatus, Lactobacillus delbrueckii, Lactobacillus desidiosus,Lactobacillus divergens, Lactobacillus enterii, Lactobacillusfarciminis, Lactobacillus fermentum, Lactobacillus frigidus,Lactobacillus fructivorans, Lactobacillus fructosus, Lactobacillusgasseri, Lactobacillus halotolerans, Lactobacillus helveticus,Lactobacillus heterohiochii, Lactobacillus hilgardii, Lactobacillushordniae, Lactobacillus inulinus, Lactobacillus jensenii, Lactobacillusjugurti, Lactobacillus kandleri, Lactobacillus kefir, Lactobacilluslactis, Lactobacillus leichmannii, Lactobacillus lindneri, Lactobacillusmalefermentans, Lactobacillus mali, Lactobacillus maltaromicus,Lactobacillus minor, Lactobacillus minutus, Lactobacillus mobilis,Lactobacillus murinus, Lactobacillus pentosus, Lactobacillus plantarum,Lactobacillus pseudoplantarum, Lactobacillus reuteri, Lactobacillusrhamnosus, Lactobacillus rogosae, Lactobacillus tolerans, Lactobacillustorquens, Lactobacillus ruminis, Lactobacillus sake, Lactobacillussalivarius, Lactobacillus sanfrancisco, Lactobacillus sharpeae,Lactobacillus trichodes, Lactobacillus vaccinostercus, Lactobacillusviridescens, Lactobacillus vitulinus, Lactobacillus xylosus,Lactobacillus yamanashiensis, Lactobacillus zeae, Pediococcusacidlactici, Pediococcus pentosaceus, Streptococcus cremoris,Streptococcus diacetylactis, Streptococcus faecium, Streptococcusintermedius, Streptococcus lactis, Streptococcus thermophilus,Propionibacterium freudenreichii, Enterococcus faecium,Propionibacterium acidipropionici and combinations thereof. Furthermore,a lactic acid-producing microorganism can be a strain of Lactobacillusspp., such as the MRL1, M35, LA45, L411, NPC747, NPC750, D3, and L7strains. In one embodiment, the lactic acid producing bacterium isLactobacillus amylovorus. In another embodiment, the Lactobacillusamylovorus strain is the M35 strain. In other embodiments, the lacticacid producing bacterium is Lactobacillus reuteri, Lactobacillus agilis,Lactobacillus murinus, or Lactobacillus animalis.

Any substance that is intentionally added to food is considered a foodadditive and must reviewed and approved by the FDA unless the substanceis generally recognized as be in safe. The use of a food substance maybe GRAS implementing regulations in 21 CFR 170.3 and 21 CFR 170.30; seeeither through scientific procedures or through experience based oncommon use in food if the substance was used in food before 1958. (TheFederal Food, Drug, and Cosmetic Act (the Act) sections 201(s) and 409and the FDA'swww.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/default.htm.).

Lactobacillus amylovorus M35 has also been referred to as Lactobacilluscrispatus M35, Lactobacillus acidophilus M35, NP35 (NP-35), NPC750(NP-750), and ATCC PTA-5249. The 16S rRNA gene sequence of Lactobacillusamylovorus M35 is found in SEQ ID NO.: 1. M35 has been referred to as L.acidophilus by the API system and L. crispatus by 16S rRNA analysis.Brashears et al. 2003. The API system is a phenotypic characterizationbased upon the carbohydrate fermentation profile for the particularstrain and the 16S rRNA analysis is a genotypic characterization basedupon comparison of the 16S rRNA sequence with sequences in GenBank.Brashears et al. 2003. The homology of M35 to L. crispatus was disclosedas 98%. Brashears et al. 2003. However, the homology of M35 to L.amylovorus is 99.79%.

The FDA Office of Premarket Approval lists microorganisms that areGenerally Recognized as Safe (GRAS) as food additives. Food additivesderived from microorganisms that are classified as Generally Recognizedas Safe are listed in 21 CFR 170. The FDA has no questions regarding theconclusion that a LAB mixture consisting of L. acidophilus (NP35, NP51),L. lactis (NP7), and P. acidilactici (NP3), is GRAS under the intendedconditions of use.www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/GRASListings/ucm154589.htm andwww.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/GRASListings/ucm154102.htm. Growing conditions for Lactobacillus acidophilus areincluded in the Jun. 6, 2005 GRAS Notification by Nutrition PhysiologyCorporation. Bacteria, including M35, were cultured in NPC-1 media at atemperature range between 35° C. and 42° C. Glucose and lactate wereadded depending upon the organism. The bacteria were cultured until latestationary phase. The bacteria were concentrated by filtration through a0.2 micrometer filter system and freeze dried. Jun. 6, 2005 GRASNotification by Nutrition Physiology Corporation available atwww.accessdata.fda.gov/scripts/fcn/gras_notices/grn_(—)171.pdf.

d. Cell Culture Systems

In any cell culture system, there is a characteristic growth patternfollowing inoculation that includes a lag phase, an accelerated growthphase, an exponential or “log” phase, a negative growth accelerationphase and a plateau or stationary phase. The log and plateau phases givevital information about the cell line, the population doubling timeduring log growth, the growth rate, and the maximum cell densityachieved in plateau. In the log phase, as growth continues, the cellsreach their maximum rate of cell division. Numbers of cells increase inlog relationship to time. During this period of most activemultiplication, the logarithms of the numbers of cells counted at shortintervals, plotted against time, produce a straight line. By making onecount at a specified time and a second count after an interval duringthe log phase of growth and knowing the number of elapsed time units,one can calculate the total number of cell divisions or doublings, andboth the growth rate and generation time. Within a few hours or daysafter the commencement of the log phase, the rate of cell divisionbegins to decline and some of the cells begin to die. This is reflectedon the growth curve by a gradual flattening out of the line. Eventuallythe rate of cells dying is essentially equal to the rate of cellsdividing, and the total viable population remains the same for a periodof time. This is known as the stationary or plateau phase and isrepresented on the growth curve as a flattening out of the line wherethe slope approaches zero. A period of negative growth, where theculture can no longer support additional growth, follows stationaryphase. Remaining viable cells die off and the slope of the growth curvebecomes negative. This is known as late stationary or the death phase.

Measurement of the population doubling time can be used to quantify theresponse of the cells to different inhibitory or stimulatory cultureconditions such as variations in nutrient concentration or pH.Measurement of the population during this time also provides a goodmonitor of the culture during serial passage and enables the calculationof cell yields and the dilution factor required at subculture.

For most growth curves plotted on semi-log scales, the log phase ofgrowth can be approximately represented by a linear increase in theslope of the line over time. That is, at any short interval between twopoints on the line of the logarithmic phase of the curve, the log ofcell number is increasing in a linear fashion relative to time. Thus midlog phase can be approximately defined as the point or interval withinthe log phase in which the cells are dividing at their maximal rate, andthe increase in logs of cell number is linear with respect to time. Latelog phase can be defined as approximately the point or interval of timein which the rate of cell division has slowed, and the log of number ofcells is no longer increasing in a linear fashion with respect to time.When looking at a growth curve, this area would be represented bygradual falling or flattening of the slope of the line. At earlystationary phase, the rate of cell growth is decreasing and gettingnearer the rate of cell death, and thus the slope of the line on thegrowth curve is even less than that at late log phase. At mid-stationaryphase, the rate of cell growth is approximately equal to the rate ofcell division and thus the line on the growth curve is relatively flatand has a slope approaching zero. It will be understood that the skilledartisan can formulate growth curves for any such cell line and identifythe aforementioned regions on the curve.

e. Reactors and Processes for Suspension

In certain embodiments, large scale suspension culture of bacteria maybe undertaken in a bioreactor. Instrumentation and controls for abioreactor allow a person of skill in the art to control agitation,temperature, dissolved oxygen levels, pH, turbidity, capacitance, andnutrient levels. Two examples of suspension culture reactor designswidely used in the industry due to their simplicity and robustness ofoperation are a stirred reactor and an airlift reactor. Cells are grownin a stainless steel tank with a height-to-diameter ratio of 1:1 to 3:1.The culture is usually mixed with one or more agitators, based on bladeddisks or marine propeller patterns. Agitator systems offering less shearforces than blades have been described. Agitation may be driven eitherdirectly or indirectly by magnetically coupled drives. Indirect drivesreduce the risk of microbial contamination through seals on stirrershafts.

The airlift reactor is also suitable for microbial culture and relies ona gas stream to both mix and oxygenate the culture. The gas streamenters a riser section of the reactor and drives circulation. Gasdisengages at the culture surface, causing denser liquid free of gasbubbles to travel downward in the downcomer section of the reactor. Themain advantage of this design is the simplicity and lack of need formechanical mixing. Typically, the height-to-diameter ratio is 10:1.

Most large-scale suspension cultures are operated as batch or fed-batchprocesses because they are the most straightforward to operate and scaleup. However, continuous processes based on chemostat or perfusionprinciples may also be contemplated.

A batch process is a closed system in which a typical growth profile isseen. A lag phase is followed by exponential, stationary and declinephases. In such a system, the environment is continuously changing asnutrients are depleted and metabolites accumulate. This makes analysisof factors influencing cell growth and productivity, and henceoptimization of the process, a complex task. Productivity of a batchprocess may be increased by controlled feeding of key nutrients toprolong the growth cycle. Such a fed-batch process is still a closedsystem because cells, products and waste products are not removed.

In what is still a closed system, perfusion of fresh medium through theculture can be achieved by retaining the cells with a variety of devices(e.g. fine mesh spin filter, hollow fiber or flat plate membranefilters, settling tubes). Spin filter cultures can produce celldensities of approximately 5×10⁷ cells/ml. A true open system and thesimplest perfusion process is the chemostat in which there is an inflowof medium and an outflow of cells and products. Culture medium is fed tothe reactor at a predetermined and constant rate that maintains thedilution rate of the culture at a value less than the maximum specificgrowth rate of the cells (to prevent washout of the cell mass from thereactor). Culture fluid containing cells and cell products andbyproducts is removed at the same rate.

Another general approach to fermentation process control is the use ofcontinuous processes. Growth and metabolism are easily controllable incontinuous bioreactors such as the chemostat, the pH-stat, and theRAR-stat. The latter was disclosed by H. Shimamatsu et al., “Process forContinuous Cultivation of Protein-Producing Microorganisms,” U.S. Pat.No. 4,021,304 and shown by P. Agrawal, 1989, and is also referred to asan APR-stat (acid production rate). In continuous processes, the volumeis constant because fresh medium is added at the same rate that broth(medium plus biomass) is withdrawn. Because of convection (flow throughthe system), steady state with respect to substrate, nutrient, biomass,and product concentrations, and thus growth and metabolism, is easilyattainable. Growth and metabolism are controlled through the substrateand nutrient concentrations in the fresh medium and through the dilutionrate for the chemostat, the buffering capacity of the fresh medium forthe pH-stat, or the RAR set point for the RAR-stat (in all continuousprocesses, the growth rate equals the dilution rate at steady state).

A less direct method to control growth and metabolism is to useautomated at-line measurements of the substrate concentrations. Anexample of using this method for glucose and glutamine using liquidchromatography and an adaptive feeding algorithm is described by H.Kurokawa et al., 1994. This method has also been described for glucoseusing a YSI Model 2000 analyzer and an algorithm for predicting thesubstrate consumption rate by B. F. Bishop et al., “Process ControlSystem for Fed-Batch Fermentation Using a Computer to Predict NutrientConsumption,” U.S. Pat. No. 5,595,905.

Another method to control growth and metabolism is to feed thegrowth-limiting substrate according to an exponential schedule. However,this method is open-loop and does not have feedback, so overfeeding orunderfeeding can occur at the beginning of the process if the biomassconcentration is not estimated accurately, although eventually aconstant growth rate may be reached.

Harvesting the bacteria at the mid log phase results in smaller androunder bacteria than if the bacteria were harvested at a later phase ofgrowth. Smaller and shorter M35 have a higher survival rate followingfreeze drying than if they are freeze-dried at a later phase when theyare larger and more elongated. The goal of harvesting M35 cells is tohave the smallest most circular cell possible. Growing the bacteriausing a method that minimizes cell size and minimizes cell volume mayresult in preserved cells that retain a higher degree of survival.

Pulsing of the carbon source or other limiting nutrient at predeterminedamounts restricts bacterial growth and energy expenditure so that thecells remain smaller, and therefore may increase survival duringfreezing or freeze drying. Additionally, adding a carbon source or otherlimiting nutrient at a predetermined constant rate can also restrictcellular metabolism and growth, thus resulting in smaller cellular sizeand improved survival in downstream processing. Additionally, adding acarbon source or other limiting nutrient a predetermined constant ratecan also limit the amount of fermentation byproducts that may be toxicto the M35 cell itself and may cause the cell to lyse during thefermentation process and may cause the cell to lose viability during orafter freeze drying.

Ultrafiltration is a pressure modified convective process that usessemi-permeable membranes to separate species by molecular size, shapeand/or charge. It separates solvents from solutes of various sizesindependent of solute molecular size. Ultrafiltration is gentle,efficient and can be used to simultaneously concentrate and desaltsolutions. Ultrafiltration membranes generally have two distinct layers:a thin, dense skin and an open structure of progressively larger voidswhich are largely open to the permeate side of the ultrafilter. Anyspecies capable of passing through the pores of the skin can thereforefreely pass through the membrane. For maximum retention of solute, amembrane is selected that has a nominal molecular weight cut-off wellbelow that of the species being retained. In macromolecularconcentration, the membrane enriches the content of the desiredbiological species and provides filtrate cleared of retained substances.Microsolutes are removed convectively with the solvent. As concentrationof the retained solute increases, the ultrafiltration rate diminishes.

Other methods of separation of fermentation or culture media frombacteria, such as concentrating bacteria, include centrifugation andsedimentation.

Generally, a sedimentation process occurs by gravity and/or flotationafter a sufficient amount of time, generally 2 to 12 hours.Alternatively, more rapid separations of the microorganisms and effluentmay be achieved by centrifugation, continuous separation (continuouscentrifugation) or other rapid separation methods known in the art. Ifcentrifugation is employed, it is contemplated that the centrifugalforce could be any speed that results in viable bacteria aftercentrifugation. In general, operating parameters may include a spinspeed of 1,000-10,000 RPM depending on disc, rotor, or plate size with acentrifugal force of approximately 300-6,000×g, and a spin time ofbetween about 1-60 minutes that varies greatly between centrifuges.

f. Cell Preservation and Formulations

Bacterial formulations used to reduce the incidence of pathogenicmicroorganisms can be applied to animal waste, food products, foodprocessing areas, food preparation tools, agricultural products,agricultural water (irrigation water, agricultural soils, agriculturalcrops and the like. The formulations of bacteria described herein can beapplied in a powder, liquid, foam, gelled, aerosol or solid form. Inliquid formulations, the bacterial formulations may be dispensed fromconventional dispensing devices, including pump sprayers, aerosolcontainers, squirt bottles etc. For application over larger areas,hoses, sprinkler systems or other suitable devices may be used. In thealternative, the formulations can be applied as a dry powder such aslyophilized bacteria or using any of the techniques currently known to aperson of skill in the art of waste treatment. The optimal frequency ofapplications of the bacterial formulations of the present disclosure maydepend on the target on which the formulation is to be applied. Incertain embodiments of the present disclosure wherein formulations arecontemplated, a microorganism is harvested and concentrated using amethod that does not markedly decrease the viable cell concentrationthrough centrifugation or filtration. The concentration process mayresult in viable cell concentrations from 1×10⁸ to 5×10¹² colony formingunits per gram (cfu/g) of bacteria or cfu/ml in a growth medium. In moreparticular embodiments, the concentrations range from 5×10¹⁰ cfu/g to5×10¹² cfu/g of bacteria or cfu/ml in a growth medium.

In embodiments of the present disclosure wherein formulations arecontemplated for preservation, such preservation may include a processof freezing, freeze-drying and/or spray-drying. The preserved bacteriacontain a viable cell concentration of 1×10⁸ to 5×10¹² cfu/g. In moreparticular embodiments, the concentrations range from 5×10¹⁰ cfu/g to5×10¹³ cfu/g of bacteria.

In certain embodiments, the preserved cells can be used in amicrobial-based product. The preserved cells can be administered “as-is”without further dilution or modification. Additionally, in certainembodiments, the cells can be mixed with a carrier to dilute theconcentration of cells to an appropriate concentration foradministration. The carrier can be as simple as one element, or a morecomplex molecule or mixture of molecules in any proportion in order toact as a suitable carrier. This carrier and composition may, in certaininstances, have defined properties such as solubility in water or othermediums. The diluting carrier can be of any composition or combinationincluding but not limited to: lactose, glucose, non-fat dry milk powder,oligosaccharides, glycerol, oil, lecithin, brewer's grains, nut shells,dried plant protein, rice hulls or other materials.

In particular formulations, other chemicals or materials may be used toreduce or absorb moisture and/or oxygen for further protection andpreservation of the viable cells. Such chemicals or materials include,but are not limited to: calcium stearate, sodium aluminosilicate, sodiumsulfide, sodium carbonate, silica, iron oxides, calcium carbonate,zeolite, bicarbonates, sodium sulfate, silicon dioxide and other silicamaterials.

g. Preservation Matrices

In certain instances, a bacterial formulation for administration to asubject or a surface or other target can include a preservation matrix,which contains and preserves the bacterial culture. Such a matrix mayinclude a biologically active binding agent, an antioxidant, a polyol, acarbohydrate and a proteinaceous material. For example, the matrix mayhave a pH of from about 5.0 to about 7.0. Such a preservation matrix maybe capable of maintaining at least about 10⁶ viable cells for a periodof at least about 12 months in vitro. In other examples, such a matrixmaintains at least about 10⁷ viable cells for a period of at least about12 months in vitro, and more preferably, at least about 10⁸ viable cellsfor a period of at least about 12 months in vitro. A preservation matrixmay be comprised of ingredients to minimize the damaging effectsencountered during the preservation process and to provide functionalproperties. For example when a Lactobacillus strain of the presentdisclosure is added to a preservation matrix for preservation, it is mayconverted from an actively growing metabolic state to a metabolicallyinactive state. In formulations of the present disclosure wherein apreservation matrix is contemplated, a biologically acceptable bindingagent can be used to both affix the bacterial culture or cultures to aninert carrier during a preservative process and to provide protectiveeffects (i.e., maintains cell viability) throughout preservation andstorage of the microbial cells. Preferred biologically acceptablebinding agents for use in a preservation matrix include, but are notlimited to a water-soluble gum, carboxymethyl cellulose and/or gelatin.A biologically acceptable binding agent typically comprises from about10% to about 20% by weight of the preservation matrix, and preferablycomprises about 14% by weight of the preservation matrix. In oneembodiment, a preservation matrix of the present disclosure comprisesabout 14% gelatin by weight of the preservation matrix.

Antioxidants included in a preservation matrix may be provided to retardoxidative damage to the microbial cells during the preservation andstorage process. A particularly preferred antioxidant is sodiumascorbate. An antioxidant typically comprises from about 0.1% to about1.0% by weight of the preservation matrix, and preferably comprisesabout 0.5% by weight of the preservation matrix. In one embodiment, apreservation matrix of the present disclosure comprises about 0.5%sodium ascorbate by weight of the preservation matrix.

Polyols (i.e., polyhydric alcohols) included in a preservation matrixmay be provided to maintain the native, uncollapsed state of cellularproteins and membranes during the preservation and storage process. Inparticular, polyols interact with the cell membrane and provide supportduring the dehydration portion of the preservation process. Preferredpolyols include, but are not limited to xylitol, adonitol, glycerol,dulcitol, inositol, mannitol, sorbitol and/or arabitol. A polyoltypically comprises from about 1% to about 25% by weight of thepreservation matrix, and preferably comprises about 6% by weight of thepreservation matrix. In one embodiment, a preservation matrix of thepresent disclosure comprises about 6% xylitol by weight of thepreservation matrix.

Carbohydrates included in a preservation matrix may be provided tomaintain the native, uncollapsed state of cellular proteins andmembranes during the preservation and storage process. In particular,carbohydrates provide cell wall integrity during the dehydration portionof the preservation process. Preferred carbohydrates include, but arenot limited to dextrose, lactose, maltose, sucrose, fructose and/or anyother monosaccharide, disaccharide or polysaccharide. A carbohydratetypically comprises from about 0.5% to about 5% by weight of thepreservation matrix, and preferably comprises about 2.5% by weight ofthe preservation matrix. In one embodiment, a preservation matrix of thepresent disclosure comprises about 2.5% dextrose by weight of thepreservation matrix.

A proteinaceous material included in a preservation matrix may providefurther protection of the microbial cell during the dehydration portionof the preservation process. Preferred proteinaceous materials include,but are not limited to skim milk and albumin. A proteinaceous materialtypically comprises from about 0.5% to about 5% by weight of thepreservation matrix, and preferably comprises about 1.5% by weight ofthe preservation matrix. In one embodiment, a preservation matrix of thepresent disclosure comprises about 1.5% skim milk by weight of thepreservation matrix.

One example of a method of preserving microbial cells within apreservation matrix includes coating the cell matrix suspension onto aninert carrier that preferably is a maltodextrin bead. The coated beadscan then be dried, preferably by a fluid bed drying method. Fluid beddrying methods are well known in the art. For example, maltodextrinbeads may be placed into a fluid bed dryer and dried at 33° C. The airpressure may be set to 1 bar, the cell suspension matrix can then besprayed onto the beads and the heat is increased to 38° C. The coatedbeads are then allowed to dry for an additional period of time. Thecoated maltodextrin beads can be stored as a powder, placed into gelatincapsules, or pressed into tablets.

In other formulations of the present disclosure, the single strains orcombinations of strains of bacteria contemplated to be cultured can beformulated as a hard gelatin capsule. Gelatin capsules are commerciallyavailable and are well known in the art. In this embodiment, the abovepreservation method further comprises dispensing the cell suspensionmatrix to a gelatin capsule, chilling the gelatin capsule until the cellsuspension matrix forms a non-fluid matrix and to affix the gel to theinterior wall of the gelatin capsule, and desiccating the gelatincapsule in a desiccation chamber. The step of dispensing can beaccomplished by any means known in the art, and includes manual,semi-automated and automated mechanisms. The chilling step is performedat from about 4° C. to about 6° C. The step of desiccating the gelatincapsule can include the steps of (i) providing dry air to thedesiccation chamber containing less than about 25% moisture, at atemperature from about 24° C. to about 32° C.; and (ii) removinghumidified air from the desiccation chamber.

In this formulation of the present disclosure the desiccation processmay proceed for about 1 to about 6 hours. The desiccation chamber caninclude a compressor, at least one hydrocarbon scrubbing filter and achilled air compressor with or without a desiccant silica gel (or anyother suitable desiccant material) column, in series. The air enteringthe chamber (dry air) preferably contains less than about 25% moisture,and more preferably less than about 15% moisture, and even morepreferably less than about 5% moisture, down to as little as zeromoisture. The dry air should preferably have a temperature from about24° C. to about 32° C. This method allows preservation of microbialcells in a controlled environment with room temperature air in a shortperiod of time. Further examples of embodiments of preservation matricesand gelatin capsule formulations may be found in U.S. Pat. No. 6,468,526which is herein incorporated by reference in its entirety.

h. Microencapsulation

In certain applications, the bacteria cultured with the methodsdescribed herein may be placed in a microencapsulation formulation. Suchmicroencapsulation formulations may have applicability for example inadministration to subjects via oral, nasal, rectal, vaginal or urethralroutes. Spray drying is the most commonly used microencapsulation methodin the food industry, is economical and flexible, and produces a goodquality product. The process involves the dispersion of the corematerial into a polymer solution, forming an emulsion or dispersion,followed by homogenisation of the liquid, then atomisation of themixture into the drying chamber. This leads to evaporation of thesolvent (water) and hence the formation of matrix type microcapsules.

For example O'Riordan et al., 2001 reported microencapsulation and spraydrying of Bifidobacterium cells with a spray inlet temperature of 100°C. and low outlet temperature of 45° C. The cells were reported to beencapsulated satisfactorily to produce micro spheres with gelatinizedmodified starch as a coating material (O'Riordan et al., 2001). In thisstudy, spray drying was found to be a valuable process for encapsulatingBifidobacteria. The process of spray drying is economical, easily scaledup and uses equipment readily available in the food industry (Gibbs etal., 1999). A previous report indicated that survival of probioticbacteria during spray drying decreased with increasing inlettemperatures (Mauriello et al., 1999).

In one such example of microencapsulation, lyophilized bacteria aresuspended in 10 ml of 5% glucose saline solution in a volume so as toobtain a heavy suspension of bacteria which contains approximately 10⁹organisms per ml, at 0° C. to 4° C. The suspension of bacteria may thenbe rapidly, but gently, stirred while 0.2-0.4 ml of sodium alginatesolution (1.5% weight by volume) is added. The above mixture may then betransferred into a sterile container by using a nitrogen stream througha 14 gauge sheathed needle. The mixture may then be forced through a 30gauge multi-beveled needle under pressure using a large syringe andnitrogen stream. Very small droplets are generated at the end of theneedle, which are then dried by the nitrogen and air stream around the30 gauge needle, and the droplets are collected in an aqueous solutionof 1.3-2% calcium chloride where they gel. Thereafter, they are washedat least three times with 0.08-0.13% 2-(N-cyclohexyl-amino)ethanesulfonic acid (CHES) solution and 1.0-1.5% calcium chloridesolution. The gelled droplets or little spheres are further washed withat least a five-fold excess of the 0.1% CHES 1.1% calcium chloride, andnormal saline solution. The resultant spheres are then “snap frozen” inliquid nitrogen and then lyophilized. After these steps, theencapsulated organisms can be used in the formulations of the presentdisclosure. Other examples of microencapsulation can be found forexample in U.S. Pat. No. 5,641,209 that is herein incorporated byreference.

i. Freezing

An embodiment of preserving by freezing is to prepare frozen beads orpellets comprising the microorganism. After a suitable fermentation, theliquid is removed from the viable bacteria by a method including but notlimited to centrifugation, ultrafiltration, or sedimentation. Anadditive compound may be added to the bacteria prior to freezing.Suitable additives include but are not limited to, lactose, sucrose,trehalose, maltodextrin, cyclodextrin, spray gum, fish gelatin bloom,and maltitol. In one embodiment, the frozen culture may comprise 0.5% to13% of an additive compound measured as w/w of the frozen material.These additives may function to increase the melting temperature of thefrozen culture above the desired storage temperature. U.S. Publ. Appl.20070254353. An example of a suitable storage temperature is −46° C.

Suitable additives may also serve as cryoprotective agents to improvethe stability of the frozen culture. Cryoprotective agents include, butare not limited to, proteins, protein hydrosolates, carbohydrates, or acompound involved in the biosynthesis of nucleic acids. U.S. Publ. Appl.20070254353. Proteins or protein hydrolysates include but are notlimited to, malt extract, milk powder, whey powder, yeast extract,gluten, collagen, gelatin, elastin, keratin, or albumin. Carbohydratesinclude but are not limited to pentoses (eg. ribose, xylose), hexoses(e.g. fructose, mannose, sorbose), disaccharides (e.g. sucrose,trehalose, melibiose, lactulose), oligosaccharides (e.g. raffinose),oligofrutoses (e.g. actilight, fribroloses), polysaccharides (e.g.maltodextrins, xanthan gum, pectin, alginate, microcrystallinecellulose, dextran, PEG), and sugar alcohols (sorbitol, manitol). U.S.Publ. Appl. 20070254353.

Preferably, the frozen pellet or bead has a content of viable bacteriaof at least 5×10⁹ colony forming units (CFU) per gram of frozenmaterial. The additive may be mixed with the bacteria after fermentationand frozen by adding the mixture dropwise into liquid N₂ forming frozenpellets or granula of the mixture. U.S. Publ. Appl. 20070254353. Thematerial may then be packaged.

j. Foam Formulations

A foam is defined herein as is a composition that is formed by trappingmany gas bubbles in a liquid. Methods pertaining to the formulation andadministration of foams are set forth in U.S. Pat. No. 4,112,942, U.S.Pat. No. 5,652,194, U.S. Pat. No. 6,140,355, U.S. Pat. No. 6,258,374,and U.S. Pat. No. 6,558,043, each of which is herein specificallyincorporated by reference in its entirety.

A typical foam pharmaceutical formulation may, for example, beconstructed by introducing a gas into a gel or aqueous pharmaceuticalcomposition such that bubbles of the gas are within the pharmaceuticalcomposition.

One example of preparation of a foam formulation involving the use of apressurized gas is discussed as follows. In brief, cultured bacteria ofthe present disclosure (12% w/v) may be mixed with mineral oil bystirring for approximately 30 minutes under a light vacuum to generate afirst mixture. A solution of cetyl stearyl alcohol (6% w/v) in mineraloil may be added to the first mixture under the same conditions, to forma final mixture. The final mixture may be subsequently stirred for anadditional 10 minutes. The final mixture may then be placed into anappropriate canister and pressurized with a propellant gas. The canistermay have a mechanism for dispensing the final mixture, such as, forexample a polyethylene valve of the type commonly found in pressurizedcanisters. This method is only exemplary.

k. Electrostatic Spray

A bacterial formulation of the present disclosure can be applied asurface, such as an animal waste surface, a food processing surface, anagricultural surface etc. using an electrostatic spray apparatus. Thisapparatus should have a chamber for containing the bacterial formulationand an opening in fluid connection with the chamber through which thebacterial formulation can be dispensed and deposited on a desiredsurface. The apparatus should allow for electrically charging thebacterial formulation. For example, a conductor can be used to connectthe chamber to a voltage power source. One of skill in the art would beaware of other suitable devices that can function as such a conductor.

To apply the bacterial formulation to a surface, the formulation isplaced into the chamber of the electrostatic spray apparatus. Thebacterial formulation can be pumped into the chamber. When the bacterialformulation is placed into the chamber, it contacts the conductor, suchas a high-voltage DC electrode, and becomes charged. Once the bacterialformulation in the chamber is charged, it carries the same charge as theconductor. As a result the formulation and conductor repel each other.This repulsive force discharges the bacterial formulation through theopening of the nozzle to create streams of droplets. Therefore, in themethod of the present disclosure, no additional gas source is requiredfor atomization of the coating formulation. Accordingly, a cloud ofhighly charged, highly uniform-sized droplets can be formed.

Since the droplets that are formed carry a charge, when they aredeposited on a grounded surface, they will be guided by theirelectrostatic attraction to the grounded and hence electrically neutralsurface. Since the droplets carry the same electrical charge, they willrepel each other. This repulsion causes the droplets arriving at thesurface to avoid the areas where other droplets have already beendeposited and instead land on areas of the surface that have not beencoated. In this way, an inherently uniform coating is formed.

One example of a suitable nozzle apparatus that can be used in themethod of the disclosure is an apparatus for electrohydrodynamicspray-coating that is disclosed in U.S. Pat. No. 4,749,125. Thisapparatus has a metal shim that is placed within the nozzle apparatus todefine a plurality of nozzle openings. The metal shim is also connectedto a voltage source that allows for the formation of electricallycharged droplets of coating formulation.

l. Lyophilization

Dry microorganism cultures may be prepared according to the disclosure,in addition to any constituents present from a fermentation medium, suchas metabolic products, the medium may comprise at least one matrixmaterial with or without other stabilizing substances. These materialsare preferably selected from inorganic salts or buffers, at least oneother compound which is selected from mono-, oligo- and polysaccharides,polyols, polyethers, amino acids, oligo- and polypeptides, milk-derivedcompounds, organic carboxylic acids, mineral compounds, organic carriermaterials such as wheat semolina bran, alginates, DMSO, PVP(polyvinylpyrrolidone), CMC (carboxymethylcellulose), alpha-tocopherol,beta.-carotene and mixtures thereof.

Examples of suitable saccharide carrier components are sucrose,fructose, maltose, dextrose, lactose and maltodextrin. An example of asuitable polyol is glycerol. Examples of suitable amino acids areglutamic acid, aspartic acid and the salts thereof. An example of asuitable peptide carrier is peptone. An example of a milk-derivedcompound is, in addition to the abovementioned maltodextrin, also sweetwhey powder. Suitable organic carboxylic acids are, for example, citricacid, malic acid and L-ascorbic acid. Examples of suitable mineralcarriers are montmorillonite and palygorskite.

In certain aspects of the disclosure mixtures of the abovementionedclasses of substances may be employed. Mixtures of this type preferablycomprise, as main component, a matrix material, such as one of theabovementioned saccharide components or, for example, sweet whey powder,with or without a minor content of at least one further component, suchas a buffer component (for example citric acid) or an antioxidant (forexample L-ascorbic acid or α.-tocopherol). The addition of furtherstabilizing constituents, such as sodium glutamate and/or peptone, haslikewise proved to be advantageous.

The matrix component is customarily used in carrier compositions usableaccording to the disclosure in about 5 to 30 times the amount of theother carrier constituents. Examples of particularly suitable carriercombinations are: a) sweet whey powder/citric acid/L-ascorbic acid(weight ratio about 40:1:1). b) maltodextrin/lactose/citricacid/L-ascorbic acid (weight ratio about 20:20:1:1), unsupplemented orsupplemented by about 1.5 parts of .beta.-carotene and 0.5 part of.alpha.-tocopherol per part of citric acid. c) maltodextrin/sodiumglutamate/L-ascorbic acid (weight ratio about 10:1.5:1). d)lactose/glucose/peptone/citric acid (weight ratio about 6:6:1.2:1).

The carrier substances according to the disclosure can be added to themicroorganism suspension either as solid or in dissolved form. However,preferably, a sterile solution of the carrier/carriers is prepared, thisis cooled to a temperature of from 4 to 10° C. and this is mixed withthe likewise cooled microorganism suspension with gentle stirring. Toprepare a homogeneous suspension, the resultant mixture is stirred withfurther cooling for a period of from about 10 minutes to 1 hour.

The microorganism suspension containing the carrier added in the mannerdescribed above can then be dried in various ways. Suitable dryingprocesses are in principle freeze drying, fluidized-bed drying and,preferably, spray-drying. For the purposes of the present disclosure,spray-drying also comprises modified spray-drying processes, such asspray-agglomeration or agglomerating spray-drying. The latter process isalso known under the name FSD (fluidized spray-dryer) process.

Freeze-drying for preparing dry microorganism cultures according to thedisclosure can be carried out, for example, on the basis of thefreeze-drying process described in U.S. Pat. No. 3,897,307. The contentsof these publications are hereby incorporated completely by reference.

Another, drying process contemplated for use in the present disclosureis spray-drying. Those methods which can be used according to thedisclosure are essentially all spray-drying techniques known in the art.The material to be sprayed can, for example, be dried concurrently orcountercurrently; spraying can be carried out by means of asingle-component or multiple-component nozzle or by means of an atomizerwheel.

Preference is given according to the disclosure to the use of materialto be sprayed having a solids content (after addition of the carrier) offrom about 10 to 40, such as from about 10 to 25% by weight.

One particular factor according to the disclosure is the use ofpreconditioned, i.e. low-moisture, drying air. Preferably, use is madeof compressed air having a dew point at about −25° C.

The drying process according to the disclosure may be carried out insuch a manner that a very low residual moisture content is present inthe dry material. The percentage water content is preferably from about2 to 3% by weight. This may be achieved by adding a post-drying stepsubsequently to the spray-drying step. The drying material for thispurpose is, for example, post-dried in a fluidized bed, preferably at atemperature in the range of from 15 to 50.degree. C., for a period of,for example, from 15 minutes to 20 hours. Again, preferably, conditionedcompressed air or conditioned nitrogen serves as drying gas. However,the post-drying can also be performed by applying a vacuum of from about1 to 50 mm Hg for a period of from about 15 minutes to 20 hours and at atemperature of from about 15 to 50° C. In this case, preference is givento stirring the drying material, for example, using a paddle agitator.

Instead of the above-described physical post-drying processes, it isalso conceivable to add specific desiccants to the dry material obtainedfrom the spray-drying. Examples of suitable desiccants are inorganicsalts, such as calcium chloride and sodium carbonate, organic polymers,such as the product obtainable under the trade name Kollidion 90° F.,and silicon-dioxide-containing desiccants, such as silica gel, zeolitesand desiccants which are obtainable under the trade name Tixosil 38,Sipernat 22 S or Aerosil 200.

The content of viable microorganisms is in the range of from about 5×10⁸to 1×10¹² cfu/g of dry matter. These preparations are also calledaccording to the disclosure powder concentrates. Since, for individualfinal applications, lower contents of viable microorganisms are alsocompletely sufficient, powder concentrates of this type can therefore ifappropriate be blended to the final count of viable microorganisms bymixing with further inert carrier material.

m. Refrigeration

In certain embodiments, probiotic microorganisms may be refrigeratedafter harvesting and concentrating. In certain embodiments, after asuitable fermentation, the liquid is removed from the viable bacteria bya method including but not limited to centrifugation, ultrafiltration,or sedimentation. An additive compound may be added to the bacteriaprior to refrigeration. Suitable additives include but are not limitedto, lactose, sucrose, trehalose, maltodextrin, cyclodextrin, spray gum,fish gelatin bloom, and maltitol. In one embodiment, the refrigeratedculture may comprise 0.5% to 13% of an additive compound measured as w/wof the refrigerated material. In certain other embodiments, after asuitable fermentation, only a portion of the fermentation medium isremoved from the viable bacteria prior to refrigeration by a methodincluding but not limited to centrifugation, ultrafiltration, orsedimentation. Exemplary temperatures for refrigeration may be in therange from about 1° C. to about 10° C., although in certain embodimentsit is contemplated that the refrigeration temperature may be below thisrange if additives are introduced which would lower the freezing pointof the liquid containing the probiotic microorganisms.

Suitable additives may also serve as cryoprotective agents to improvethe stability of the refrigerated culture. Cryoprotective agentsinclude, but are not limited to, proteins, protein hydrosolates,carbohydrates, or a compound involved in the biosynthesis of nucleicacids. U.S. Publ. Appl. 20070254353. Proteins or protein hydrolysatesinclude but are not limited to, malt extract, milk powder, whey powder,yeast extract, gluten, collagen, gelatin, elastin, keratin, or albumin.Carbohydrates include but are not limited to pentoses (eg. ribose,xylose), hexoses (e.g. fructose, mannose, sorbose), disaccharides (e.g.sucrose, trehalose, melibiose, lactulose), oligosaccharides (e.g.raffinose), oligofrutoses (e.g. actilight, fribroloses), polysaccharides(e.g. maltodextrins, xanthan gum, pectin, alginate, microcrystallinecellulose, dextran, PEG), and sugar alcohols (sorbitol, manitol). U.S.Publ. Appl. 20070254353.

m. Uses of Formulated Bacterial Products

Formulated Bacterial Products for Consumption

The microbial product, whether diluted or not, can be packaged in a formthat is appropriate or convenient for shipment, administration, orstorage. For example, the product can be placed into a hermeticallysealed pouch of plastic, paper, metalized plastic, or metal (e.g.aluminum), bottle, capsule, plastic bag, or a box. The final viable cellconcentrations can vary dramatically in the product. The viable cellconcentration can range from 1×10⁴ to 1×10¹³ cfu/g of final product,depending upon an appropriate package and effective dose forapplication.

In certain embodiments of the disclosure, the microbial based productcan be formulated as a food or beverage product. Specific food andbeverage forms of the composition of the disclosure include, but are notlimited to: fermented milks, lactic acid bacteria beverages, fermentedvegetable beverages, fermented fruit beverages and fermented soymilkbeverages. “Fermented milk” can refer to a pasty or liquid preparationprepared by fermenting milk or a dairy product with lactic acid bacteriaor yeasts. Therefore, “fermented milk” can include not only products inbeverage form but also products in yogurt form. “Lactic acid bacteriabeverage” refers to a beverage prepared by using as a main material apaste or liquid preparation prepared by fermenting milk or a dairyproduct with lactic acid bacteria or yeasts and diluting it with water.

In certain embodiments of the disclosure, the microbial based productcan be formulated to include cell-containing microencapsulated forms,solid food forms (e.g., granules, powders (including freeze-driedpowders of fermented milk, etc.), tablets, effervescent tablets, gums,and puddings), and milk products other than the above-mentionedfermented milk and lactic acid bacteria beverages.

In embodiments of the disclosure wherein a microbial based product isformulated as a food, beverage, or pharmaceutical, processing into foodor beverage forms and pharmaceutical forms can be carried out in aconventional manner. Carriers for use in the processing into such formsmay be any edible carriers, pharmaceutically acceptable excipients anddiluents.

The amount of lactic acid bacteria to be incorporated in the compositionof the disclosure can be suitably selected so as to achieve aconcentration of about 10⁷ to 10¹¹ cells/100 g composition, for example.Since the composition of the disclosure is designed to contain lacticacid bacteria, conditions such as the application of heat and pressuremay not be suitable in the processing of the composition into endproducts. Therefore, for example, in processing the composition of thedisclosure into solid food forms, it is preferable to directly formulatethe lactic acid bacteria in the form of lyophilized cells or treat thelyophilized cells with a suitable coating agent and use the coatedcells.

In embodiments of the disclosure wherein food or beverage formulationsare concerned, representative food and beverage forms include fermentedmilks, lactic acid bacteria beverages, fermented vegetable beverages,fermented fruit beverages, fermented soymilk beverages, etc. Fermentedvegetable beverages, fermented fruit beverages and fermented soymilkbeverages are described in detail below. Processing into such a form canbe carried out by a procedure comprising culturing lactic acid bacteriain a suitable fermentation material containing nutrients for lactic acidbacteria, such as fluids derived from vegetables or fruits, soymilk(soybean emulsion), etc. to thereby cause fermentation of the material.Vegetables and fruits for use as the fermentation material includecuttings, crushings, grindings, squeezed juices, enzyme-treatedproducts, and dilutions or concentrates thereof. Usable vegetablesinclude, for example, pumpkins, carrots, tomatoes, sweet peppers,celery, spinach, colored sweet potatoes, corn, beats, kale, parsley,cabbages, and broccoli. Usable fruits include, for example, apples,peaches, bananas, strawberries, grapes, water melons, oranges, andmandarins.

Cuttings, crushings, and grindings of vegetables and fruits can beobtained by, for example, a procedure which comprises washing at leastone of vegetables and fruits, and where necessary, subjecting it to ablanching treatment, e.g. placing in hot water, and cutting, pulverizingor milling it by means of a crusher, mixer, food processor, pulverizeror the like. Squeezed juices can be prepared by using a filter press,juicer-mixer, or the like. Squeezed juices can also be prepared byfiltering millings through a filter cloth or the like. Enzyme-treatedproducts can be prepared by permitting cellulase, pectinase,protopectinase or the like to act upon cuttings, crushings, grindings,or squeezed juices. Dilutions include 1- to 50-fold aqueous dilutions.Concentrates include those concentrated 1- to 100-fold by such means asfreeze concentration, concentration under reduced pressure, etc.

Soymilk, which is another specific example of the fermentation material,can be prepared from soybean materials in the conventional manner.Examples of such soymilks include homogenates prepared by immersingskinned soybeans in water, wet-pulverizing the soybeans with a suitablemill such as a colloid mill and homogenizing the pulverizate in theconventional manner, and solutions of water-soluble soy protein inwater.

The lactic acid fermentation product thus obtained may be in a curd form(a yogurt-like or pudding-like form) and such a product can be directlyingested as a solid food. Such a lactic acid fermentation product in acurd form can be further homogenized to prepare a desired beverage form.In carrying out homogenization, it is also possible, where necessary, tomake appropriate dilutions, add organic acids for pH adjustment, and/oradd in suitable amounts various other additives as are typicallyemployed in the manufacture of beverages, such as saccharides, fruitjuices, thickeners, surfactants, and flavorings. Preferable additivesand their amounts (% by weight based on the weight of the curd-formfermentation product) are, for example, glucose 8% (% by weight, thesame applies hereinafter), sucrose 8%, dextrin 8%, citric acid 0.1%,glycerol fatty acid esters 0.2%, and flavorings 0.1%.

Another specific example of the composition of the disclosure in foodform is the composition in the form of an effervescent product. Thisproduct can be prepared by formulating 10 to 35% (% by weight; the sameapplies below) of sodium carbonate and/or sodium hydrogencarbonate and20 to 70% of a neutralizer, as effervescent ingredients, with 0.01 to50% of lactic acid bacteria (lyophilized cells) of the disclosure. Theneutralizer used is an acidic compound capable of neutralizing thesodium carbonate and/or sodium hydrogencarbonate to generate carbondioxide gas. Representative examples of such compounds are organic acidssuch as L-tartaric acid, citric acid, fumaric acid and ascorbic acid.

The amount of effervescent ingredients in the effervescent product ofthe disclosure is such that when this product of the disclosure isdissolved in water, the solution is acidic, particularly an acidity ofabout pH 3.5-4.6. More particularly, the amount can be selected from therange of 10-35% sodium carbonate and/or sodium hydrogencarbonate and20-70% neutralizer. In particular, the amount of sodium carbonate may beselected from the range of 11-31%, and preferably 22-26%; and/or sodiumhydrogencarbonate from the range of 10-35%, and preferably 20-30%. It ismost preferable to use sodium hydrogencarbonate alone, within the rangeof 20-25%. The amount of the neutralizer is selected from the range of20-70%, and preferably 30-40%. In particular, it is most preferable touse L-tartaric acid within the range of 20-25% and ascorbic acid withinthe range of 8-15%.

The effervescent product of the disclosure can contain lactic acidbacteria of the disclosure and effervescent ingredients as essentialcomponents and may optionally be supplemented with suitable amounts ofvarious known additives such as excipients, binders, disintegrators,lubricants, thickeners, surfactants, osmoregulators, electrolytes,sweeteners, flavorings, colors, pH regulators, and so forth. Examples ofsuch additives include starches such as wheat starch, potato starch,corn starch, dextrin, etc.; sugars such as sucrose, glucose, fructose,maltose, xylose, lactose, etc.; sugar alcohols such as sorbitol,mannitol, maltitol, xylitol, etc.; glycosides such as coupling sugar,palatinose, etc.; excipients such as calcium phosphate, calcium sulfate,etc.; binders and thickeners such as starches, sugars, gelatin, gumArabic, dextrin, methylcellulose, poly-vinylpyrrolidone, polyvinylalcohol, hydroxypropylcellulose, gum xanthan, pectin, gum tragacanth,casein, alginic acid, etc.; lubricants such as leucine, isoleucine,L-valine, sugar esters, hydrogenated oils, stearic acid, magnesiumstearate, talc, macrogols, etc.; disintegrators such as crystallinecellulose, carboxymethylcellulose (CMC), carboxymethylcellulose sodium(CMC-Na), carboxymethylcellulose calcium (CMC-Ca), etc.; surfactantssuch as polyoxyethylene sorbitan fatty acid ester (polysorbate),lecithin, etc.; dipeptides such as aspartame, alitame, etc.; andsweeteners such as stevia, saccharin, etc. Such additives can besuitably selected and used in suitable amounts taking into considerationthe relationship of each to the essential components, the nature of thepreparation, and the method of production of the preparation among otherfactors.

In addition, vitamins, particularly cyanocobalamine and ascorbic acid(vitamin C), can be added in suitable amounts to the effervescentproduct of the disclosure. The amount is not particularly limited, butvitamin C, for instance, is usually added up to 30% at most, andpreferably within the range of about 5 to about 25%.

The method of producing the effervescent product of the disclosure maybe fundamentally similar to conventional methods for the production ofeffervescent tablets of this kind. Thus, the product of the disclosurein effervescent tablet form can be prepared by weighing outpredetermined amounts of the respective ingredients, mixing them, andprocessing the whole by, for example, the direct powder compressionmethod or wet or dry granulation-compression method.

The thus obtained product of the disclosure can be converted to abeverage form suitable for oral administration by simply being placed inwater and be administered orally.

The composition of the disclosure can be formed into generalpharmaceutical products using suitable pharmaceutically acceptablecarriers together with, as an essential component, the lactic acidbacteria of the disclosure and put into practical use. Examples ofusable pharmaceutically acceptable carriers include various diluents andexcipients such as fillers, extenders, binders, humectants,disintegrators, surfactants, lubricants, etc. which are known in theart. Such carriers can be selectively used according to the unit dosageform of the pharmaceutical preparation to be created.

The unit dosage form of the pharmaceutical product can be selected froma variety of dosage forms. Representative forms are tablets, pills,powders, solutions, suspensions, emulsions, granules and capsules.

Tablets can be prepared using as pharmaceutical carriers, for example,excipients such as lactose, sucrose, sodium chloride, glucose, urea,starch, calcium carbonate, kaolin, crystalline cellulose, silicic acid,potassium phosphate, etc.; binders such as water, ethanol, propanol,simple syrup, glucose solutions, starch solutions, gelatin solutions,carboxymethylcellulose, hydroxypropylcellulose, methylcellulose,polyvinylpyrrolidone, etc.; disintegrators such ascarboxymethylcellulose sodium, carboxymethylcellulose calcium,low-substituted hydroxypropylcellulose, dry starch, sodium alginate,agar powder, laminaran powder, sodium hydrogencarbonate, calciumcarbonate, etc.; surfactants such as polyoxyethylene sorbitan fatty acidesters, sodium lauryl sulfate, stearic acid monoglyceride, etc.;disintegration inhibitors such as sucrose, stearin, cacao butter,hydrogenated oils, etc.; absorption promoters such as quaternaryammonium salts, sodium lauryl sulfate, etc.; humectants such asglycerol, starch, etc.; adsorbents such as starch, lactose, kaolin,bentonite, colloidal silica, etc.; and lubricants such as purified talc,stearates, boric acid powder, polyethylene glycol, etc.

Furthermore, if necessary, the tablets may be coated with a standardcoating material to provide sugar-coated tablets, gelatin-coatedtablets, enteric-coated tablets, film-coated tablets, etc., or processedinto multi-layered tablets such as double-layered tablets.

Pills can be prepared using as pharmaceutical carriers, for example,excipients such as glucose, lactose, starch, cacao butter, hydrogenatedvegetable oils, kaolin, talc, etc.; binders such as gum Arabic powder,gum tragacanth powder, gelatin, ethanol, etc.; and disintegrators suchas laminaran, agar, etc.

Furthermore, where necessary, coloring agents, preservatives, aromachemicals, flavorings, sweeteners, and other medicinal substances canalso be incorporated in the pharmaceutical product of the disclosure.

The amount of lactic acid bacteria of the disclosure to be incorporatedin the pharmaceutical product of the disclosure is not particularlylimited and can be suitably selected from a broad range. The generallyrecommended proportion is about 10⁷-10¹² cells/unit dosage form of thepharmaceutical product.

The method of administering the pharmaceutical product is notparticularly limited and can be suitably decided according thepharmaceutical product's form, patient's age, sex and other variables,severity of illness, etc. For example, tablets, pills, solutions,suspensions, emulsions, granules, and capsules are administered orally.

The composition of the disclosure is so adapted that, on intake(administration), the lactic acid bacteria of the composition settle inthe lower digestive tract as part of the intestinal microflora, wherebythe expected effects of lactic acid bacteria such as intestinalregulation and intestinal microflora improvement can be achieved.Accordingly, a particularly preferable pharmaceutical product form isenteric-coated tablets, by which the lactic acid bacteria can betransported to the intestine without being attacked by gastric acid.

The present disclosure can be adjusted to provide beneficial effects tomany types of animals, including ruminal fermentors, cecal fermentor andintestinal fermentors. In one preferred embodiment, the product is fedto ruminal fermentors to reduce scours events, improve animal health andanimal productivity. Ruminal fermentors that might benefit from thepresent disclosure include but are not limited to: cattle, sheep, goats,camels, llama, bison, buffalo, deer, wildebeest, antelope, and any otherpre-gastric fermentor. In another embodiment, the product is fed tocecal fermentors to reduce scours events, improve animal health andanimal productivity. Cecal fermentors that might benefit from thepresent disclosure include but are not limited to: horses, ponies,elephants, rabbits, hamsters, rats, hyraxes, guinea pigs, and any otherpost-gastric fermentor that using the cecum as the primary location offermentative digestion. In another embodiment, product is fed tointestinal fermentors to reduce scours events, improve animal health andanimal productivity. Intestinal fermentors that might benefit from saiddisclosure include but are not limited to: humans, pigs, chickens, andother post-gastric fermentor using the large intestine as the primarylocation of fermentative digestion.

The present disclosure may provide direct fed microbial products whichare derived from probiotic microorganisms that have

The amount of microorganism administered to the animal feed can be anyamount sufficient to achieve the desired increase in animal efficiencyand/or animal health. This amount can be anywhere from 1 to 10¹³organisms per kg of animal feed. For example, amounts of about 10⁴cfu/gram feed, about 5×10⁴ cfu/gram feed, about 10⁵ cfu/gram feed, about5×10⁵ cfu/gram feed, or ranges between 1 to 10¹³ organisms per kg ofanimal feed can be used. In some embodiments, the dried biological maybe administered to an animal through a variety of means including, butnot limited to, being distributed in an aqueous solution andsubsequently being applied to animal feed, water source, or directly fedto the animal, or through direct application of the product onto animalfeed or direct administration or consumption by the animal.

The animals that may benefit include but are not limited to cattle(beef), pigs, chickens, turkeys, lamb, deer, buffalo, alligator, andsnake. The animal can also be a fish or shellfish. Animals raised inaquaculture or caught in the wild include fish and shellfish such assalmon, catfish, trout, tilapia, flounder, haddock, cod, mackerel, tuna,swordfish, shark, squid, clams, scallops, mussels, oysters, abalone,lobster, shrimp, crabs, and crayfish.

Other Applications

In certain embodiments, the formulated bacterial products can be usedfor the treatment of animal waste effluents. The animal waste may befrom animals whose manure is stored in bulk. Common examples include butare not limited to: swine fecal material, chicken fecal material, turkeyfecal material, horse fecal material, zoo animal fecal material, cattlefecal material and human fecal material.

In certain embodiments, the formulated bacterial products can be usedfor the reduction or elimination of pathogens. Examples of pathogensinclude but are by no means limited to Escherichia coli, Salmonellaspp., including Salmonella typhimurium, Salmonella enterica, Salmonellaenteritidis, Clostridium botulinum, Staphylococcus aureus, Campylobacterjejuni, Yersinia enterocolitica and Yersinia pseudotuberculosis,Listeria monocytogenes, Vibrio cholerae O1, Vibrio cholerae non-O1,Vibrio parahaemolyticus and other Vibrio spp., Vibrio vulnificus,Clostridium perfringens, Bacillus cereus, Aeromonas hydrophile,Plesiomonas shigelloides, Shigella spp., miscellaneous enterics, andStreptococcus spp. The disclosure is considered to be useful inpreventing the growth of a wide variety of such types of pathogenicorganisms.

A wide range of harmful bacterial species can potentially be found inwater, on food, on surfaces, and in organic waste material. Inparticular, contamination of agricultural food products with humanpathogenic microorganisms is a cause of major concern not only indeveloping countries, but also in most developed regions of the world.Specific examples of infectious diseases or conditions of humans whichcan be caused by pathogenic bacteria include, but are not limited to:staphylococcal infections (caused, for example, by Staphylococcusaureus, Staphylococcus epidermis, or Staphylococcus saprophyticus),streptococcal infections (caused, for example, by Streptococcuspyogenes, Streptococcus pneumoniae, or Streptococcus agalactiae),enterococcal infections (caused, for example, by Enterococcus faecalis)diphtheria (caused, for example, by Corynebacterium diptheriae), anthrax(caused, for example, by Bacillus anthracis), listeriosis (caused, forexample, by Listeria monocytogenes), gangrene (caused, for example, byClostridium perfringens), tetanus (caused, for example, by Clostridiumtetanus), botulism (caused, for example, by Clostridium botulinum),toxic enterocolitis (caused, for example, by Clostridium difficile),bacterial meningitis (caused, for example, by Neisseria meningitidis),bacteremia (caused, for example, by Neisseria gonorrhoeae), E. coliinfections (colibacilliocis), including urinary tract infections andintestinal infections, shigellosis (caused, for example, by Shigellaspecies), salmonellosis (caused, for example, by Salmonella species),Yersinia infections (caused, for example, by Yersinia pestis, Yersiniapseudotuberculosis, or Yersinia enterocolitica), cholera (caused, forexample, by Vibrio cholerae), campylobacteriosis (caused, for example,by Campylobacter jejuni or Campylobacter fetus), gastritis (caused, forexample, by Helicobacter pylori), pseudomonas infections (caused, forexample, by Pseudomonas aeruginosa or Pseudomonas mallei), Haemophilusinfluenzae type B (HIB) meningitis, HIB acute epiglottitis, or HIBcellulitis (caused, for example, by Haemophilus influenzae), pertussis(caused, for example, by Bordetella pertussis), mycoplasma pneumonia(caused, for example, by Mycoplasma pneumoniae), nongonococcalurethritis (caused, for example, by Ureaplasma urealyticum),legionellosis (caused, for example, by Legionella pneumophila),syphillis (caused, for example, by Treponema pallidum), leptospirosis(caused, for example, by Leptospira interrogans), Lyme borreliosis(caused, for example, by Borrelia burgdorferi), tuberculosis (caused,for example, by Mycobacterium tuberculosis), leprosy (caused, forexample, by Mycobacterium leprae), actinomycosis (caused, for example,by Actinomyces species), nocardiosis (caused, for example, by Nocardiaspecies), chlamydia (caused, for example, by Chlamydia psittaci,Chlamydia trachomatis, or Chlamydia pneumoniae), Rickettsial diseases,including spotted fever (caused, for example, by Rickettsia ricketsii)and Rickettsial pox (caused, for example, by Rickettsia akari), typhus(caused, for example, by Rickettsia prowazekii), brucellosis (caused,for example, by Brucella abortus, Brucella melitens, or Brucella suis),and tularemia (caused, for example, by Francisella tularensis). Diseaseswith similar origins and symptoms are also known to affect animals.

In certain other embodiments, the formulated bacterial products can beused in the treatment of agricultural water (irrigation water),agricultural soils and agricultural crops. In still other embodiments,the formulations of cultured bacteria can be applied in the treatment atfood processing facilities. In the case of food processing facilities,agricultural waters and soils, the formulations of cultured bacteria canbe applied prophylactically or as a sanitizing agent following anexposure.

The product can be used to treat foods including meat and meat products.The meat product can generally be any whole, cut, ground or processedmeat product, including, ground beef (“hamburger”), ground turkey,ground chicken, ground pork, beef sausage, pork sausage, chickensausage, turkey sausage, hot dogs, bologna, salami, cold cuts, gamehens, whole chicken, lamb, ham, pork, cube meat, steaks, roasts,fillets, fish, or liver.

Any type of agricultural produce sold in marketplaces, such as thosederived from plant or fungi, can be treated by the methods andcompositions disclosed herein. Additional types of produce products thatcan be treated by the disclosed antimicrobial compositions include butare not limited to those derived from leaves, stems, fruit, flowers,seeds, roots, and like components that form the plant, as well as thosederived from fungi, including the cap, stem, mycelium and annulus, andlike components that form the fungi.

Microbial-based product compositions used to reduce the incidence ofpathogenic microorganisms can be applied to agricultural produce as adry powder (e.g., freeze dried, active bacteria). In addition, themicrobial-based product compositions can be sprayed or poured onto theproduce in the form of liquid suspensions containing the probioticbacteria at cell concentrations ranging between 1-10¹⁰ per ml. As such,the probiotic composition may be dispensed from conventional dispensingdevices, including pump sprayers, aerosol containers, squirt bottles,etc. For application over large areas, hoses, sprinkler systems, orother suitable devices may be used to apply the probiotic composition tothe target produce. Alternatively, the preparations can be applied as adry powder or using any other of a variety of techniques known to one ofskill in the art of agricultural produce treatment. Finally, any othersuitable technique or method may also be used to apply the probioticcomposition to the area of concern. The optimal frequency ofapplications of probiotic compositions and the optimal cellconcentration for such compositions depends on the type of agriculturalproduce, as well as storage methods, whether agitation is employed andthe rate of turnover in the storage facility. The specific mode ofapplication of the probiotic composition employed would be predicated ona number of factors that are evaluated on-site.

Any type of agricultural environment, such as soils and field crops, canbe treated by the methods and compositions disclosed herein. Additionalagricultural environment types that can be treated by the disclosedantimicrobial compositions include but are not limited soil, withincluding soil used to cultivate plants such as vegetables, roots,beans, mushrooms, fruits, fruit trees, shrubs, herbs, ornamental plantsand grasses.

Any type of surface can be treated with the probiotic-containingproduct. Examples of surfaces that may be treated include of animatesurfaces such, as those of animals or plants, and inanimate surface,such as food, buildings, furniture, objects and the like. Specificexamples of surfaces that the probiotic composition could be applied toinclude, but are not limited to the following: meat, grinders,processors, extruders, cutting surfaces, cutting apparatus, blades,seafood, agricultural produce (fruit, vegetables, etc.), nuts, legumes,sprouts, trees, leaves, seeds, bulbs, flowers, animals (livestock andpets), eggs shells, skin, hair, bone, horn, hooves, wool, leather,lawns, fields, soil, floors, walls, countertops, cabinets, toilets,bathtubs, bathrooms (portable and non-portable), sinks, laundryequipment, kitchen appliances (refrigerators, freezers, dishwashers,etc.), heating and refrigeration coils, fans, ceiling fans, heatingsystems, air conditioning system, ventilation systems, internal andexternal ducts for ventilation, heating and air conditioning, tabletops,chairs and sofas, desks, luggage, fabrics, clothing, footwear, sportsequipment, audio/visual equipment, computers, clocks, boxes (cardboard,wood, etc.), books, paper surfaces, garbage/trash receptacles, buildingmaterials, interior and exterior of transportation equipment(automobiles, airplanes, trains, boats, etc.), interior and exterior ofspacecraft and other space facilities, trailers, tires, metal, ceramic,tile, linoleum, carpet, wall paper, painted surfaces, plastic, vinyl,polyvinyl chloride (PVC) and the like, plastic, rubber, glass, hoseline, plumbing (inside and outside), other application machinery,lighting, heating and cooling filaments, ovens, storage containers,bottles, cans, reception areas, milking parlors, food processingfacilities, and the like.

EXAMPLES

The following examples are included to demonstrate preferred embodimentsof the disclosure. It should be appreciated by those of skill in the artthat the techniques disclosed in the examples which follow representtechniques discovered by the inventors to function well in the practiceof the disclosure, and thus can be considered to constitute preferredmodes for its practice. However, those of skill in the art should, inlight of the present disclosure, appreciate that many changes can bemade in the specific embodiments which are disclosed and still obtain alike or similar result without departing from the spirit or scope of thedisclosure. The following Examples are offered by way of illustrationand not by way of limitation.

Example 1 Preparation of Reagents

a. Lactobacilli MRS Agar and Broth

Lactobacilli MRS agar and broth are recommended for the use in theisolation of Lactobacillus species. Lactobacilli MRS agar and broth arebased on the formulations of de Man et al., J. Appl. Bacteriol., 23:130,1960. Difco™ & BBL™ Manual, 2nd Edition. The agar and broth weredemonstrated by de Man et al., to support Lactobacilli growth from oral,fecal dairy and other sources. Lactobacilli MRS Agar and broth containpeptone and dextrose, both of which supply nitrogen, carbon and otherelements necessary for growth. Polysorbate 80, acetate, magnesium andmanganese provide growth factors for culturing a variety oflactobacilli.

In brief, to generate Lactobacilli MRS Agar, into one liter of distilledwater: 10.0 g proteose peptone No. 3, 10.0 g beef extract, 5.0 g yeastextract, 20.0 g dextrose, 1.0 g polysorbate 80, 2.0 g ammonium citrate,5.0 g sodium acetate, 0.1 g magnesium sulfate, 0.05 g manganese sulfate,2.0 g dipotassium phosphate and 15.0 g agar. Lactobacilli MRS broth isgenerated by the same methods without the addition of agar. Thesematerials are readily obtained from Becton Dickinson and Company,Franklin Lakes N.J.

b. Lactobacilli Fermentation Medium

Lactobacilli fermentation medium may be made by adding into 450 ml ofdistilled water the following ingredients: 4.0 g trypticase, 3.0 gcasamino acids, 6.0 g yeast extract, 0.5 g sodium acetate trihydrate,1.0 g ammonium citrate, 1.0 g potassium phosphate, 1.0 g magnesiumsulfate, 0.05 g manganese sulfate and 500 μl polyoxyethylene (20)sorbitan monooleate.

c. LBS (Lactobacillus Selection) Medium

LBS medium may be made by adding into 1 L of distilled water thefollowing ingredients: 10.0 g trypticase, 5.0 g yeast extract, 25.0 gsodium acetate hydrate, 20.0 g glucose, 2.0 g ammonium citrate, 6.0 gmonopotassium phosphate, 0.575 g magnesium sulfate anhydrous, 0.12 gmanganese sulfate monohydrate, 0.034 g ferrous sulfate, and 1 mlpolyoxyethylene (20) sorbitan monooleate. LBS agar may be prepared byadding 15 g of agar to 1 L of the LBS medium.

Example 2 Lactobacillus amylovorus M35 Fermentation Protocol

a. Medium Optimization for Strain M35 Protocol

450 ml of the Lactobacilli fermentation medium was adjusted to a pH of7.20 with 6M sodium hydroxide and a stir bar was added to the bottle.The medium was autoclaved for 20 minutes at 121° C. After thefermentation medium was cooled, to room temperature, 50 ml of a sterile30% glucose solution was added aseptically.

The fermentation medium was pre-warmed to 37° C. in a water bath theninoculated with 5 ml of an overnight culture of Lactobacillus amylovorusM35 previously grown in MRS broth. The concentration of a typicalovernight M35 culture is about 5×10⁸ CFU/ml of culture. Therefore,˜2.5×10⁹ total cells were inoculated to the vessel. The bottle wassealed and then placed into a water bath at 37° C. The cap on the bottlehad two holes in the top, one large enough to allow a pH probe to passthrough and one hole large enough to pipette 6M sodium hydroxide. UnlesspH measurement or adjustment was needed, the holes were sealed tominimize oxygen entry. Following inoculation, the bottle was placed on amagnetic stir plate and slowly stirred for a few seconds to homogenizethe culture. Incubation occurred until the optical density (λ=600 nm)(OD600) of the culture reached ˜1.0. At this time, a sterile pH probewas inserted into the bottle to measure the pH of the culture.Subsequently to measuring the pH, the culture was adjusted to a pH ofapproximately 7.0 with 6M sodium hydroxide.

At each pH adjustment time point, the viable cell concentration wasmeasured. The measurement was achieved by removing a 545 μl aliquot ofthe culture and adding it to 5 ml of MRS broth. The culture was seriallydiluted in a 10× dilution series to 10⁻⁸ dilution and 100 μl aliquotswere plated onto MRS agar plates from dilution tubes. The plates wereplaced into an anaerobic jar with an oxygen remover catalyst. Plateswere then placed into a 37° C. incubator and incubated for 48 hours.

Following each 545 μl aliquot removal, the bottle was replaced into the37° C. water bath and allowed to continue to incubate. The pH probe wasleft in the bottle to monitor changes of the fermentation medium pH. Asthe pH of the medium approached 5.5, the bottle was removed from thewater bath and culture optical density was measured, a 545 μl aliquotwas taken and diluted and plated as described above. These steps wererepeated until the culture optical density remained static (stationaryphase) or dropped (death phase). FIG. 3.

The following two tables and FIG. 2 reveal optimal growth parameters forM35. Table 1, Table 2, and FIG. 2. This procedure was done to determinethe best manner in which to maintain the strain in laboratory settingsand to optimally produce the strain for production purposes.

TABLE 1 Culture optical densities with variable nutrient concentrationsfor medium optimization of strain M35 g/l Nutrient Nutrient 0 2 4 6 8 1012 15 Glucose 0.010 0.350 1.110 1.070 0.850 1.110 0.900 0.890 YeastExtract 0.010 0.230 0.280 1.150 1.300 1.470 1.360 1.240 Trypticase 0.2600.500 0.550 0.850 0.810 0.960 1.110 1.500 Casamino 0.210 0.550 0.8800.930 1.010 1.120 1.700 1.780 Acids Yeast Extract + 0.040 0.340 0.5000.940 1.320 1.290 1.740 2.000 14 g glucose

TABLE 2 Culture final pH values with variable nutrient concentrationsfor medium optimization for strain M35 g/l Nutrient Nutrient 0 2 4 6 810 12 15 Glucose 6.67 6.07 4.88 4.84 5.01 4.63 4.83 4.84 Yeast Extract6.67 6.07 6.14 4.74 4.45 4.37 4.70 4.82 Trypticase 6.00 5.34 5.26 4.984.81 4.72 4.55 4.41 Casamino 5.69 5.51 4.90 4.76 4.59 4.54 4.36 4.29Acids Yeast Extract + 6.76 6.12 5.34 4.66 4.45 4.38 4.49 4.37 14 gglucose

The plates containing the aliquots of Lactobacillus amylovorus M35 wereplaced in an anaerobic incubator as described above and colonies werecounted for colony forming units (CFU). FIG. 1 and Table 3.

TABLE 3 Growth data from M35 during fermentation conditions Runtime 0:009:00 10:30 11:10 11:45 12:15 12:50 13:45 14:45 15:50 17:00 17:15 Hours 09 10.5 11 11.75 12.25 13 13.75 14.75 16 17 17.25 Optical 0 1.62 3.295.02 6.40 8.28 8.88 9.76 9.84 11.08 10.08 9.88 Density CFU/ml 0 2.00E+088.40E+08 9.40E+08 1.44E+09 1.23E+09 1.31E+09 1.49E+09 CFU/OD 6.08E+071.31E+08 1.06E+08 1.48E+08 1.25E+08 1.18E+08 1.48E+08 pH Start 5.63 5.805.16 6.04 5.88 5.27 5.48 6.50 7.26 pH Finish 7.17 6.76 6.72 6.75 6.786.77 7.28 7.26 6M 0 3 3 6 1 3 4 6 2 0 NaOH (mls) Total 0 3 6 12 13 16 2026 28 28 6M NaOH Cell Mass/ 18.5 350 ml (grams)

Example 3 Carbon Source Pulsing

An inoculation culture of 5 L will be grown on fermentation mediumsupplemented with 6 g/L glucose (or another appropriate carbon source),alternatively the glucose concentration may be even higher, such as 36g/L. Once the inoculation culture reaches a sufficient viable cell count(e.g. cells have reached mid logarithmic phase) the 5 L inoculationculture is added to a 500 L fermentor. Previously, a sterile 50% glucosesolution (or another appropriate carbon source) was added to 500 L offermentation medium to bring the glucose to a final concentration of 4g/L. The pH of the fermentation medium will be adjusted to 6.5 withammonium hydroxide. The pH of the medium will be constantly monitoredand adjusted to 6.5 with the addition of ammonium hydroxide. The culturewill be incubated until optical density of the culture begins to slow,at which time 2 g/L of glucose will be added to the medium.Alternatively a piezoelectric sensor or sensors could be employed forquantitative determination of a Lactobacillus species population inmedia. For example, when the electrodes are immersed in a reaction cellwith a bacterial inoculum, the change of frequency can cause a change inthe impedance of the microbial metabolism. The sensor may demonstratethe specificity and selectivity for detection of a Lactobacillus speciesin a media. The culture will be further incubated until the growth ratebegins to slow. The culture will be pulsed with glucose and incubatedtwo more times and then the cells will be harvested using centrifugationand prepared for preservation. Measuring optical density, piezoelectricmeasurement or monitoring of the pH of the media may provide acorrelation with the amount of glucose that has been consumed. This inturn may indicate how much carbon source should be added to maintain thecells in a carbon source limited state. Alternatively the fermentationis ended based upon when a certain amount of glucose (e.g. 20 g/Lglucose) has been added to the fermentation vessel and the pH ceases todecline and base is no longer needed to adjust the pH to 6.5 because allof the glucose has been consumed. In this last example, pilot runs werepreviously run to confirm the glucose consumption, rate of growth andstage of growth in a pilot scale fermentor. The larger industrialfermentor would be run on the perimeters determined by the pilot scalerun.

Example 4 Harvesting

Upon reaching mid logarithmic growth, the cells were harvested throughcentrifugation. A portion of 350 ml of culture was added to a 500 mlcentrifugation bottle and the cap was tightly sealed. The cells werecollected by centrifuging the bottle for 20 min at 4000 RPM (1750×g) at4° C. on a Beckman J2-21M centrifuge equipped with a JA-10 rotor. Thesupernatant was then removed and the cells suspended in 350 ml PBS andthe suspended cells were pelleted again using centrifugation asdescribed above. The cells were then prepared for preservation.

Bacteria harvested according to the present disclosure will tend to beround as opposed to rod shaped. There will be less cellular debris and ahigher number of viable cells in the final product than if the bacteriawere harvested later than mid-log phase.

Example 5 Lactobacillus reuteri Fermentation Protocol

450 ml of the Lactobacilli fermentation medium was adjusted to a pH of7.20 with 6M sodium hydroxide and a stir bar was added to the bottle.The medium was autoclaved for 20 minutes at 121° C. After thefermentation medium was cooled, to room temperature, 50 ml of a sterile30% glucose solution was added aseptically.

The fermentation medium was pre-warmed to 37° C. in a water bath theninoculated with 5 ml of an overnight culture of Lactobacillus reuteripreviously grown in MRS broth. The concentration of a typical overnightculture is 1×10⁹ CFU/ml of culture. Therefore, ˜5.0×10⁹ total cells wereinoculated to the vessel. The bottle was sealed and then placed into awater bath at 37° C. The cap on the bottle had two holes in the top, onelarge enough to allow a pH probe to pass through and one hole largeenough to pipette 6M sodium hydroxide. Unless pH measurement oradjustment was needed, the holes were sealed to minimize oxygen entry.Following inoculation, the bottle was placed on a magnetic stir plateand slowly stirred for a few seconds to homogenize the culture.Incubation occurred until the optical density (λ=600 nm) (OD600) of theculture reached ˜1.0. At this time, a sterile pH probe was inserted intothe bottle to measure the pH of the culture. Subsequently to measuringthe pH, the culture was adjusted to a pH of approximately 7.0 with 6Msodium hydroxide.

At each pH adjustment time point, the viable cell concentration wasmeasured. The measurement was achieved by removing a 545 μl aliquot ofthe culture and adding it to 5 ml of MRS broth. The culture was seriallydiluted in a 10× dilution series to 10⁻⁸ dilution and 100 μl aliquotswere plated onto MRS agar plates from dilution tubes. The plates wereplaced into an anaerobic jar with an oxygen remover catalyst. Plateswere then placed into a 37° C. incubator and incubated for 48 hours.

Following each 545 μl aliquot removal, the bottle was replaced into the37° C. water bath and allowed to continue to incubate. The pH probe wasleft in the bottle to monitor changes of the fermentation medium pH. Asthe pH of the medium approached 5.5, the bottle was removed from thewater bath and culture optical density was measured, a 545 μl aliquotwas taken and diluted and plated as described above. These steps wererepeated until the culture optical density remained static (stationaryphase) or dropped (death phase). FIG. 3

The plates containing the aliquots of Lactobacillus reuteri were placedin an anaerobic incubator as described above and colonies were countedfor colony forming units (CFU). FIG. 5 and Table 4.

TABLE 4 Growth Data from L. reuteri During Fermentation Conditions Time10:05 12:35 1:35 2:25 3:30 4:00 4:30 5:05 5:35 6:05 6:35 7:05 7:30 Hours0 2.5 3.5 4.5 5.5 6 6.5 7 7.5 8 8.5 9 9.5 OD 0.46 0.50 1.60 2.91 4.325.52 6.22 9.60 10.90 11.40 10.80 11.10 10.10 CFU/ml 3.30E+08 4.70E+081.95E+09 2.76E+09 3.48E+09 3.75E+09 3.55E+09 CFU/OD 0 2.06E+08 1.62E+083.53E+08 2.88E+08 3.05E+08 3.38E+08 3.51E+08 pH Start 7.03 6.59 5.735.18 4.87 5.14 5.11 5.15 5.20 5.15 5.27 5.20 6.30 pH Start; — — 7.057.25 7.36 6.97 7.83 7.07 6.92 7.07 7.03 7.00 7.71 Finish ml 12N 0 0.01.0 1.5 2.0 1.5 2.0 1.7 1.5 1.8 1.7 1.7 0.8 NaOH added Total 12N 0 0 12.5 4.5 6 8 9.7 11.2 13 14.7 16.4 17.2 NaOH added Cells 6.29 Mass/ 350ml (grams)

Example 6 Lactobacillus agilis Fermentation Protocol

450 ml of the Lactobacilli fermentation medium [from Example 1b] wasadjusted to a pH of 7.20 with 6M sodium hydroxide and a stir bar wasadded to the bottle. The medium was autoclaved for 20 minutes at 121° C.After the fermentation medium was cooled, to room temperature, 50 ml ofa sterile 30% glucose solution was added aseptically.

The fermentation medium was pre-warmed to 37° C. in a water bath theninoculated with 5 ml of an overnight culture of Lactobacillus agilispreviously grown in MRS broth. The concentration of a typical overnightculture is 5×10⁸ CFU/ml of culture. Therefore, ˜2.5×10⁹ total cells wereinoculated to the vessel. The bottle was sealed and then placed into awater bath at 37° C. The cap on the bottle had two holes in the top, onelarge enough to allow a pH probe to pass through and one hole largeenough to pipette 6M sodium hydroxide. Unless pH measurement oradjustment was needed, the holes were sealed to minimize oxygen entry.Following inoculation, the bottle was placed on a magnetic stir plateand slowly stirred for a few seconds to homogenize the culture.Incubation occurred until the optical density (λ=600 nm) (OD600) of theculture reached ˜1.0. At this time, a sterile pH probe was inserted intothe bottle to measure the pH of the culture. Subsequently to measuringthe pH, the culture was adjusted to a pH of approximately 7.0 with 6Msodium hydroxide.

At each pH adjustment time point, the viable cell concentration wasmeasured. The measurement was achieved by removing a 545 μl aliquot ofthe culture and adding it to 5 ml of MRS broth. The culture was seriallydiluted in a 10× dilution series to 10⁻⁸ dilution and 100 μl aliquotswere plated onto MRS agar plates from dilution tubes. The plates wereplaced into an anaerobic jar with an oxygen remover catalyst. Plateswere then placed into a 37° C. incubator and incubated for 48 hours.

Following each 545 μl aliquot removal, the bottle was replaced into the37° C. water bath and allowed to continue to incubate. The pH probe wasleft in the bottle to monitor changes of the fermentation medium pH. Asthe pH of the medium approached 5.5, the bottle was removed from thewater bath and culture optical density was measured, a 545 μl aliquotwas taken and diluted and plated as described above. These steps wererepeated until the culture optical density remained static (stationaryphase) or dropped (death phase). FIG. 3.

The plates containing the aliquots of Lactobacillus agilis were placedin an anaerobic incubator as described above and colonies were countedfor colony forming units (CFU). FIG. 6 and Table 5.

TABLE 5 Growth Data from L. agilis During Fermentation Conditions Time8:30 1:05 2:00 2:50 3:30 4:15 4:50 5:30 6:00 6:45 Hours 0 4.5 5.5 6.1 77.75 8.33 9 9.5 10.25 OD 0.00 1.28 2.28 3.18 3.72 4.42 5.40 5.48 6.006.84 CFU/ml 0 2.70E+08 5.70E+08 1.54E+09 2.59E+09 2.85E+09 3.56E+094.06E+09 CFU/OD 0 2.11E+08 2.50E+08 4.84E+08 5.86E+08 5.28E+08 6.50E+086.77E+08 pH Start 5.14 5.30 5.11 5.33 5.16 5.20 5.18 5.60 5.42 pH Start;7.10 7.16 7.12 7.04 7.22 6.98 7.11 7.36 7.00 Finish ml 6N 0 2.2 2.0 2.62.0 2.6 2.4 2.6 2.0 2.2 NaOH added Total 6N 0 2.2 4.2 6.8 8.8 11.4 13.816.4 18.4 20.6 NaOH added Cells Mass/ 9.08 350 ml (g) Time 7:30 8:159:00 10:15 10:45 11:30 12:00 12:30 1:00 Hours 11 11.75 12.5 13.75 14.2515 15.5 16 16.5 OD 7.48 7.68 8.00 9.52 9.40 9.80 10.20 9.56 9.28 CFU/ml4.24E+09 4.11E+09 3.95E+09 3.91E+09 3.75E+09 3.55E+09 CFU/OD 5.67E+085.14E+08 4.20E+08 3.83E+08 3.92E+08 3.83E+08 pH Start 5.36 5.31 5.355.33 5.48 5.32 5.56 6.68 6.97 pH Start; 7.22 7.08 7.42 7.03 7.38 7.037.26 7.02 6.97 Finish ml 6N 2.6 2.8 3.0 3.0 3.0 3.40 3.00 0.40 0.00 NaOHadded Total 6N 23.2 26 29 32 35 38.4 41.4 41.8 41.8 NaOH added CellsMass/ 350 ml (g)

Example 7 Lactobacillus murinus Fermentation Protocol

450 ml of the Lactobacilli fermentation medium was adjusted to a pH of7.20 with 6M sodium hydroxide and a stir bar was added to the bottle.The medium was autoclaved for 20 minutes at 121° C. After thefermentation medium was cooled, to room temperature, 50 ml of a sterile30% glucose solution was added aseptically.

The fermentation medium was pre-warmed to 37° C. in a water bath theninoculated with 5 ml of an overnight culture of Lactobacillus murinuspreviously grown in MRS broth. The concentration of a typical overnightculture is 1×10⁹ CFU/ml of culture. Therefore, ˜2.5×10⁹ total cells wereinoculated to the vessel. The bottle was sealed and then placed into awater bath at 37° C. The cap on the bottle had two holes in the top, onelarge enough to allow a pH probe to pass through and one hole largeenough to pipette 6M sodium hydroxide. Unless pH measurement oradjustment was needed, the holes were sealed to minimize oxygen entry.Following inoculation, the bottle was placed on a magnetic stir plateand slowly stirred for a few seconds to homogenize the culture.Incubation occurred until the optical density (λ=600 nm) (OD600) of theculture reached ˜1.0. At this time, a sterile pH probe was inserted intothe bottle to measure the pH of the culture. Subsequently to measuringthe pH, the culture was adjusted to a pH of approximately 7.0 with 6Msodium hydroxide.

At each pH adjustment time point, the viable cell concentration wasmeasured. The measurement was achieved by removing a 545 μl aliquot ofthe culture and adding it to 5 ml of MRS broth. The culture was seriallydiluted in a 10× dilution series to 10⁻⁸ dilution and 100 μl aliquotswere plated onto MRS agar plates from dilution tubes. The plates wereplaced into an anaerobic jar with an oxygen remover catalyst. Plateswere then placed into a 37° C. incubator and incubated for 48 hours.

Following each 545 μl aliquot removal, the bottle was replaced into the37° C. water bath and allowed to continue to incubate. The pH probe wasleft in the bottle to monitor changes of the fermentation medium pH. Asthe pH of the medium approached 5.5, the bottle was removed from thewater bath and culture optical density was measured, a 545 μl aliquotwas taken and diluted and plated as described above. These steps wererepeated until the culture optical density remained static (stationaryphase) or dropped (death phase). FIG. 3.

The plates containing the aliquots of Lactobacillus murinus were placedin an anaerobic incubator as described above and colonies were countedfor colony forming units (CFU). FIG. 7 and Table 6.

TABLE 6 Growth Data from L. murinus During Fermentation Conditions Time8:45 11:15 12:00 12:30 1:00 1:30 1:55 2:30 3:00 Hours 0 2.5 3.25 4 4.5 55.5 6 6.5 OD 0.00 1.71 3.47 4.78 6.92 7.84 8.96 9.84 10.36 CFU/ml 0 NDND 1.45E+09 2.22E+09 2.53E+09 2.87E+09 3.69E+09 4.47E+09 CFU/OD 03.03E+08 3.21E+08 3.23E+08 3.20E+08 3.75E+08 4.31E+08 pH Start 5.46 5.225.24 5.20 5.13 5.23 5.19 5.10 pH Start; 7.04 7.07 7.13 7.03 7.39 7.087.18 7.01 Finish ml 6N 0 2.5 3.0 3.0 3.3 4.0 3.5 4.0 4.2 NaOH addedTotal 6N 0 2.5 5.5 8.5 11.8 15.8 19.3 23.3 27.5 NaOH added Cell Mass/9.08 350 ml (grams) Time 3:30 4:00 4:30 5:00 5:30 6:00 Hours 7 7.5 8 8.59 9.5 OD 10.96 11.52 12.96 13.44 12.88 12.00 CFU/ml 4.09E+09 4.25E+094.21E+09 3.81E+09 3.66E+09 3.58E+09 CFU/OD 3.73E+08 3.69E+08 3.25E+082.83E+08 2.84E+08 2.98E+08 pH Start 5.23 5.27 5.34 5.42 5.59 6.36 pHStart; 7.03 6.99 7.08 7.08 7.00 7.04 Finish ml 6N 4.0 4.0 4.0 3.4 3.01.2 NaOH added Total 6N 31.5 35.5 39.5 42.9 45.9 47.1 NaOH added CellMass/ 350 ml (grams)

Example 8 Lactobacillus animalis Fermentation Protocol

450 ml of the Lactobacilli fermentation medium was adjusted to a pH of7.20 with 6M sodium hydroxide and a stir bar was added to the bottle.The medium was autoclaved for 20 minutes at 121° C. After thefermentation medium was cooled, to room temperature, 50 ml of a sterile30% glucose solution was added aseptically.

The fermentation medium was pre-warmed to 37° C. in a water bath theninoculated with 5 ml of an overnight culture of Lactobacillus animalispreviously grown in MRS broth. The concentration of a typical overnightculture is 1×10⁹ CFU/ml of culture. Therefore, ˜5.0×10⁹ total cells wereinoculated to the vessel. The bottle was sealed and then placed into awater bath at 37° C. The cap on the bottle had two holes in the top, onelarge enough to allow a pH probe to pass through and one hole largeenough to pipette 6M sodium hydroxide. Unless pH measurement oradjustment was needed, the holes were sealed to minimize oxygen entry.Following inoculation, the bottle was placed on a magnetic stir plateand slowly stirred for a few seconds to homogenize the culture.Incubation occurred until the optical density (λ=600 nm) (OD600) of theculture reached ˜1.0. At this time, a sterile pH probe was inserted intothe bottle to measure the pH of the culture. Subsequently to measuringthe pH, the culture was adjusted to a pH of approximately 7.0 with 6Msodium hydroxide.

At each pH adjustment time point, the viable cell concentration wasmeasured. The measurement was achieved by removing a 545 μl aliquot ofthe culture and adding it to 5 ml of MRS broth. The culture was seriallydiluted in a 10× dilution series to 10⁻⁸ dilution and 100 μl aliquotswere plated onto MRS agar plates from dilution tubes. The plates wereplaced into an anaerobic jar with an oxygen remover catalyst. Plateswere then placed into a 37° C. incubator and incubated for 48 hours.

Following each 545 μl aliquot removal, the bottle was replaced into the37° C. water bath and allowed to continue to incubate. The pH probe wasleft in the bottle to monitor changes of the fermentation medium pH. Asthe pH of the medium approached 5.5, the bottle was removed from thewater bath and culture optical density was measured, a 545 μl aliquotwas taken and diluted and plated as described above. These steps wererepeated until the culture optical density remained static (stationaryphase) or dropped (death phase). FIG. 3.

The plates containing the aliquots of Lactobacillus animalis were placedin an anaerobic incubator as described above and colonies were countedfor colony forming units (CFU). FIG. 8 and Table 7.

TABLE 7 Growth Data from L. animalis During Fermentation Conditions Time8:30 11:30 12:10 12:40 1:10 1:35 2:00 2:30 Hours 0 3 3.5 4 4.5 5 5.5 6OD 0.00 1.95 3.38 4.28 6.22 7.68 8.68 10.36 CFU/ml 4.80E+08 1.08E+091.80E+09 2.97E+09 4.21E+09 4.71E+09 6.03E+09 CFU/OD 2.46E+08 3.20E+084.21E+08 4.77E+08 5.48E+08 5.43E+08 5.82E+08 pH Start; 7.00 7.17 7.026.97 7.00 7.04 7.13 Finish ml 6N 0 2.6 3.0 3.0 3.3 3.2 3.4 4.0 NaOHadded Total 6N 0 2.6 5.6 8.6 11.9 15.1 18.5 22.5 NaOH added Cells Mass/6.20 350 ml (grams) Time 2:55 3:30 4:00 4:30 5:00 5:30 6:00 Hours 6.5 77.5 8 8.5 9 9.5 OD 11.36 13.40 14.68 15.04 15.36 14.44 14.16 CFU/ml6.38E+09 6.61E+09 6.93E+09 6.82E+09 7.01E+09 6.79E+09 6.40E+09 CFU/OD5.62E+08 4.93E+08 4.72E+08 4.53E+08 4.56E+08 4.70E+08 4.52E+08 pH Start;7.09 7.08 7.00 7.04 7.03 7.05 7.00 Finish ml 6N 4.0 4.4 4.2 4.0 4.0 0.50.1 NaOH added Total 6N 26.5 30.9 35.1 39.1 43.1 43.6 43.7 NaOH addedCells Mass/ 350 ml (grams)

Example 9 Blending a Microbial Product into a Carrier or Filler

One of skill might also blend the microbial product such as M35 withanother carrier or filler to dilute the viable microbial concentrationor to facilitate of product application. To blend a microbial product,one will first obtain a lyophilized microbial product having a viableconcentration of approximately 5×10¹¹ CFU per gram. 3.0 grams of thelyophilized microbial, will be mixed with 2,797 grams of a carrier orfiller (e.g. lactose, whey powder, sugar) and stirred or shakenthoroughly to create a suspension of microbial product. The resultingproduct will then have a final viable microbial concentration of 5×10⁸CFU per gram. This process would be scaled up to any amount of filler.The product would then be suspended in any carrier or filler to anyconcentration of about 5×10⁴ to about 1×10¹² CFU per gram. The resultingproduct would then be placed into a bag, bottle, pouch or othercontainer for distribution.

Example 10 Enterococcus faecium Fermentation Protocol

450 ml of the Lactobacilli fermentation medium was adjusted to a pH of7.20 with 6M sodium hydroxide and a stir bar was added to the bottle.The medium was autoclaved for 20 minutes at 121° C. After thefermentation medium was cooled, to room temperature, 50 ml of a sterile30% glucose solution was added aseptically.

The fermentation medium was pre-warmed to 37° C. in a water bath theninoculated with 5 ml of an overnight culture of Enterococcus faeciumpreviously grown in MRS broth. The concentration of a typical overnightculture is 1×10⁹ CFU/ml of culture. Therefore, ˜5.0×10⁹ total cells wereinoculated to the vessel. The bottle was sealed and then placed into awater bath at 37° C. The cap on the bottle had two holes in the top, onelarge enough to allow a pH probe to pass through and one hole largeenough to pipette 12M sodium hydroxide. Unless pH measurement oradjustment was needed, the holes were sealed to minimize oxygen entry.Following inoculation, the bottle was placed on a magnetic stir plateand slowly stirred for a few seconds to homogenize the culture.Incubation occurred until the optical density (λ=600 nm) (OD600) of theculture reached ˜1.0. At this time, a sterile pH probe was inserted intothe bottle to measure the pH of the culture. Subsequently to measuringthe pH, the culture was adjusted to a pH of approximately 7.0 with 12Msodium hydroxide.

At each pH adjustment time point, the viable cell concentration wasmeasured. The measurement was achieved by removing a 545 μl aliquot ofthe culture and adding it to 5 ml of MRS broth. The culture was seriallydiluted in a 10× dilution series to 10⁻⁸ dilution and 100 μl aliquotswere plated onto MRS agar plates from dilution tubes. The plates wereplaced into an anaerobic jar with an oxygen remover catalyst. Plateswere then placed into a 37° C. incubator and incubated for 48 hours.

Following each 545 μl aliquot removal, the bottle was replaced into the37° C. water bath and allowed to continue to incubate. The pH probe wasleft in the bottle to monitor changes of the fermentation medium pH. Asthe pH of the medium approached 5.5, the bottle was removed from thewater bath and culture optical density was measured, a 545 μl aliquotwas taken and diluted and plated as described above. These steps wererepeated until the culture optical density remained static (stationaryphase) or dropped (death phase).

The plates containing the aliquots of Enterococcus faecium were placedin an anaerobic incubator as described above and colonies were countedfor colony forming units (CFU). FIG. 9 and Table 8.

TABLE 8 Growth Data from E. faecium During Fermentation Conditions Time8:30 11:00 12:15 2:00 3:30 4:45 6:00 7:30 8:30 9:15 Hours 0 2.5 3.75 5.57 8.25 9.5 11 12 12.75 OD 0 0.47 1.57 3.18 4.56 5.06 5.46 6.00 6.56 6.56CFU/ml 9.10E+06 2.17E+08 7.60E+08 1.47E+09 2.01E+09 2.71E+09 2.93E+092.27E+09 3.23E+09 3.09E+09 CFU/OD 4.62E+08 4.84E+08 4.62E+08 4.41E+085.36E+08 5.37E+08 3.78E+08 4.92E+09 4.71E+08 pH Start 6.41 5.12 5.165.06 5.24 5.23 5.22 5.46 5.71 pH Finish 6.41 7.42 6.55 6.66 6.54 6.766.84 6.71 7.10 ml 12N 0 0 1.5 1 1.25 1 1.25 1.25 1 1 NaOH added Total12N 0 0 1.5 2.5 3.75 4.75 6 7.25 8.25 9.25 NaOH added Cells 3.82Mass/350 ml Cells Mass/ 0.019 1 ml Cells Mass/ 0.015 1 ml Cells Mass/0.022 1 ml Cells Mass/ 0.023 1 ml

Example 10 Lactobacillus plantarum Fermentation Protocol

450 ml of the Lactobacilli fermentation medium was adjusted to a pH of7.20 with 6M sodium hydroxide and a stir bar was added to the bottle.The medium was autoclaved for 20 minutes at 121° C. After thefermentation medium was cooled, to room temperature, 50 ml of a sterile30% glucose solution was added aseptically.

The fermentation medium was pre-warmed to 37° C. in a water bath theninoculated with 5 ml of an overnight culture of Lactobacillus plantarumpreviously grown in MRS broth. The concentration of a typical overnightculture is 1×10⁹ CFU/ml of culture. Therefore, ˜5.0×10⁹ total cells wereinoculated to the vessel. The bottle was sealed and then placed into awater bath at 37° C. The cap on the bottle had two holes in the top, onelarge enough to allow a pH probe to pass through and one hole largeenough to pipette 12M sodium hydroxide. Unless pH measurement oradjustment was needed, the holes were sealed to minimize oxygen entry.Following inoculation, the bottle was placed on a magnetic stir plateand slowly stirred for a few seconds to homogenize the culture.Incubation occurred until the optical density (λ=600 nm) (OD600) of theculture reached ˜1.0. At this time, a sterile pH probe was inserted intothe bottle to measure the pH of the culture. Subsequently to measuringthe pH, the culture was adjusted to a pH of approximately 7.0 with 12Msodium hydroxide.

At each pH adjustment time point, the viable cell concentration wasmeasured. The measurement was achieved by removing a 545 μl aliquot ofthe culture and adding it to 5 ml of MRS broth. The culture was seriallydiluted in a 10× dilution series to 10⁻⁸ dilution and 100 μl aliquotswere plated onto MRS agar plates from dilution tubes. The plates wereplaced into an anaerobic jar with an oxygen remover catalyst. Plateswere then placed into a 37° C. incubator and incubated for 48 hours.

Following each 545 μl aliquot removal, the bottle was replaced into the37° C. water bath and allowed to continue to incubate. The pH probe wasleft in the bottle to monitor changes of the fermentation medium pH. Asthe pH of the medium approached 5.5, the bottle was removed from thewater bath and culture optical density was measured, a 545 μl aliquotwas taken and diluted and plated as described above. These steps wererepeated until the culture optical density remained static (stationaryphase) or dropped (death phase).

The plates containing the aliquots of Lactobacillus plantarum wereplaced in an anaerobic incubator as described above and colonies werecounted for colony forming units (CFU). FIG. 10 and Table 9.

TABLE 9 Growth Data from L plantarum During Fermentation Conditions Time8:00 11:30 12:30 1:30 2:30 3:15 4:00 4:45 5:45 6:30 7:00 Hours 0 3.5 4.55.5 6.5 7.25 8 8.75 9.75 10.5 11 OD 0 0.71 1.63 3.11 4.78 6.12 7.84 9.3211.00 11.76 11.80 CFU/ml 4.40E+07 3.88E+08 8.50E+08 2.00E+09 2.78E+094.03E+09 5.34E+09 6.61E+09 6.68E+09 7.29E+09 6.75E+09 CFU/OD 5.46E+085.21E+08 6.43E+08 5.82E+08 6.58E+08 6.81E+08 7.09E+08 6.07E+08 6.20E+085.72E+08 pH Start 6.26 5.46 5.23 4.96 4.85 4.90 5.07 4.96 5.40 6.14 pHFinish 6.26 6.86 7.00 6.95 6.37 7.24 6.62 7.09 6.89 7.03 ml 12N NaOH 0 00.75 1.5 1.5 1.5 2 1.5 2 1.3 0.60 added Total 12N 0 0 0.75 2.25 3.755.25 7.25 8.75 10.75 12.05 12.65 NaOH added Cells 5.86 Mass/350 ml CellsMass/1 ml 0.022 Cells Mass/1 ml 0.029 Cells Mass/1 ml 0.027 Cells Mass/1ml 0.024

Example 11 Propionibacterium freudenreichii Fermentation Protocol

450 ml of the Lactobacilli fermentation medium was adjusted to a pH of7.20 with 6M sodium hydroxide and a stir bar was added to the bottle.The medium was autoclaved for 20 minutes at 121° C. After thefermentation medium was cooled, to room temperature, 50 ml of a sterile30% glucose solution was added aseptically.

The fermentation medium was pre-warmed to 37° C. in a water bath theninoculated with 5 ml of an overnight culture of Propionibacteriumfreudenreichii previously grown in MRS broth. The concentration of atypical overnight culture is 1×10⁹ CFU/ml of culture. Therefore,˜5.0×10⁹ total cells were inoculated to the vessel. The bottle wassealed and then placed into a water bath at 37° C. The cap on the bottlehad two holes in the top, one large enough to allow a pH probe to passthrough and one hole large enough to pipette 6M sodium hydroxide. UnlesspH measurement or adjustment was needed, the holes were sealed tominimize oxygen entry. Following inoculation, the bottle was placed on amagnetic stir plate and slowly stirred for a few seconds to homogenizethe culture. Incubation occurred until the optical density (λ=600 nm)(OD600) of the culture reached ˜1.0. At this time, a sterile pH probewas inserted into the bottle to measure the pH of the culture.Subsequently to measuring the pH, the culture was adjusted to a pH ofapproximately 7.0 with 6M sodium hydroxide.

At each pH adjustment time point, the viable cell concentration wasmeasured. The measurement was achieved by removing a 545 μl aliquot ofthe culture and adding it to 5 ml of MRS broth. The culture was seriallydiluted in a 10× dilution series to 10⁻⁸ dilution and 100 μl aliquotswere plated onto MRS agar plates from dilution tubes. The plates wereplaced into an anaerobic jar with an oxygen remover catalyst. Plateswere then placed into a 37° C. incubator and incubated for 48 hours.

Following each 545 μl aliquot removal, the bottle was replaced into the37° C. water bath and allowed to continue to incubate. The pH probe wasleft in the bottle to monitor changes of the fermentation medium pH. Asthe pH of the medium approached 5.5, the bottle was removed from thewater bath and culture optical density was measured, a 545 μl aliquotwas taken and diluted and plated onto sodium lactate medium agar plates(per L: 10 g tryptone, 10 g yeast extract, 10 g sodium lactate, 0.25K₂HPO₄, 15 g agar; pH 7.2). These steps were repeated until the cultureoptical density remained static (stationary phase) or dropped (deathphase).

The plates containing the aliquots of Propionibacterium freudenreichiiwere placed in an anaerobic incubator as described above and colonieswere counted for colony forming units (CFU). FIG. 11 and Table 10.

TABLE 10 Growth Data from P. freudenreichii During FermentationConditions Time 19:00 9:00 20:00 8:00 12:00 15:00 23:00 11:00 15:0017:00 Hours 0 38 49 61 65 68 76 88 92 94 OD 0 4.08 8.08 17.76 19.0221.44 26.80 32.32 28.40 CFU/ml 0 5.84E+09 7.40E+09 1.99E+10 1.47E+102.92E+10 3.57E+10 4.45E+10 4.54E+10 CFU/OD 1.43E+09 9.16E+08 1.12E+097.73E+08 1.36E+09 1.33E+09 1.38E+09 1.60E+09 pH Start 5.63 5.80 5.166.04 5.88 5.27 5.48 6.50 7.26 pH Finish 7.17 6.76 6.72 6.75 6.78 6.777.28 7.26 ml 6N NaOH 0 3 3 6 1 3 4 6 2 0 added Total 6N 0 3 6 12 13 1620 26 28 28 NaOH added Cells  18.5 g Mass/350 ml Cells Mass/1 ml 0.056 gCells Mass/1 ml 0.064 g

Example 12 Lactobacillus acidophilus Fermentation Protocol

450 ml of the Lactobacilli fermentation medium was adjusted to a pH of7.20 with 6M sodium hydroxide and a stir bar was added to the bottle.The medium was autoclaved for 20 minutes at 121° C. After thefermentation medium was cooled, to room temperature, 50 ml of a sterile30% glucose solution was added aseptically.

The fermentation medium was pre-warmed to 37° C. in a water bath theninoculated with 5 ml of an overnight culture of Lactobacillusacidophilus previously grown in MRS broth. The concentration of atypical overnight culture is 1×10⁹ CFU/ml of culture. Therefore,˜5.0×10⁹ total cells were inoculated to the vessel. The bottle wassealed and then placed into a water bath at 37° C. The cap on the bottlehad two holes in the top, one large enough to allow a pH probe to passthrough and one hole large enough to pipette 6M sodium hydroxide. UnlesspH measurement or adjustment was needed, the holes were sealed tominimize oxygen entry. Following inoculation, the bottle was placed on amagnetic stir plate and slowly stirred for a few seconds to homogenizethe culture. Incubation occurred until the optical density (λ=600 nm)(OD600) of the culture reached ˜1.0. At this time, a sterile pH probewas inserted into the bottle to measure the pH of the culture.Subsequently to measuring the pH, the culture was adjusted to a pH ofapproximately 7.0 with 6M sodium hydroxide.

At each pH adjustment time point, the viable cell concentration wasmeasured. The measurement was achieved by removing a 545 μl aliquot ofthe culture and adding it to 5 ml of MRS broth. The culture was seriallydiluted in a 10× dilution series to 10⁻⁸ dilution and 100 μl aliquotswere plated onto MRS agar plates from dilution tubes. The plates wereplaced into an anaerobic jar with an oxygen remover catalyst. Plateswere then placed into a 37° C. incubator and incubated for 48 hours.

Following each 545 μl aliquot removal, the bottle was replaced into the37° C. water bath and allowed to continue to incubate. The pH probe wasleft in the bottle to monitor changes of the fermentation medium pH. Asthe pH of the medium approached 5.5, the bottle was removed from thewater bath and culture optical density was measured, a 545 μl aliquotwas taken and diluted and plated as described above. These steps wererepeated until the culture optical density remained static (stationaryphase) or dropped (death phase).

The plates containing the aliquots of Lactobacillus acidophilus wereplaced in an anaerobic incubator as described above and colonies werecounted for colony forming units (CFU). FIG. 12 and Table 11.

TABLE 11 Growth Data from L. acidophilus During Fermentation ConditionsTime 6:00 11:30 1:30 3:00 5:00 6:15 7:00 Hours 0 5.5 7.5 9 11 12.25 13OD 0 0.71 1.40 2.70 3.96 4.60 4.85 CFU/ml 1.30E+08 3.67E+08 6.71E+089.20E+08 1.30E+09 2.20E+09 3.20E+09 CFU/OD 5.17E+08 4.79E+08 3.41E+083.28E+08 4.78E+08 6.60E+08 pH Start 6.33 5.26 5.15 5.08 5.25 5.20 pHFinish 6.33 6.86 7.12 6.95 6.88 7.25 ml 12N 0 0 0.75 1.50 1.50 1.50 2.00NaOH added Total 12N 0 0 0.75 2.25 3.75 5.25 7.25 NaOH added Cells  3.89 Mass/350 ml Time 7:45 8:45 10:00 11:00 11:30 Hours 13.75  14.7516 17 17.5 OD 5.10 5.80 6.00 6.20 6.15 CFU/ml 3.78E+09 3.88E+09 4.12E+093.80E+09 3.65E+09 CFU/OD 7.41E+08 6.69E+08 6.87E+08 6.13E+08 5.93E+08 pHStart 5.17 5.25 5.25 5.75 6.36 pH Finish 6.78 7.08 6.89 6.75 7.15 ml 12N1.50 2.00 1.30 0.60 0.30 NaOH added Total 12N 8.75 10.75 12.05 12.6512.95 NaOH added Cells Mass/350 ml

Example 12 Propionibacterium acidipropionici Fermentation Protocol

450 ml of the Lactobacilli fermentation medium was adjusted to a pH of7.20 with 6M sodium hydroxide and a stir bar was added to the bottle.The medium was autoclaved for 20 minutes at 121° C. After thefermentation medium was cooled, to room temperature, 50 ml of a sterile30% glucose solution was added aseptically.

The fermentation medium was pre-warmed to 37° C. in a water bath theninoculated with 5 ml of an overnight culture of Propionibacteriumacidipropionici previously grown in MRS broth. The concentration of atypical overnight culture is 1×10⁹ CFU/ml of culture. Therefore,˜5.0×10⁹ total cells were inoculated to the vessel. The bottle wassealed and then placed into a water bath at 37° C. The cap on the bottlehad two holes in the top, one large enough to allow a pH probe to passthrough and one hole large enough to pipette 6M sodium hydroxide. UnlesspH measurement or adjustment was needed, the holes were sealed tominimize oxygen entry. Following inoculation, the bottle was placed on amagnetic stir plate and slowly stirred for a few seconds to homogenizethe culture. Incubation occurred until the optical density (λ=600 nm)(OD600) of the culture reached ˜1.0. At this time, a sterile pH probewas inserted into the bottle to measure the pH of the culture.Subsequently to measuring the pH, the culture was adjusted to a pH ofapproximately 7.0 with 6M sodium hydroxide.

At each pH adjustment time point, the viable cell concentration wasmeasured. The measurement was achieved by removing a 545 μl aliquot ofthe culture and adding it to 5 ml of MRS broth. The culture was seriallydiluted in a 10× dilution series to 10⁻⁸ dilution and 100 μl aliquotswere plated onto MRS agar plates from dilution tubes. The plates wereplaced into an anaerobic jar with an oxygen remover catalyst. Plateswere then placed into a 37° C. incubator and incubated for 48 hours.

Following each 545 μl aliquot removal, the bottle was replaced into the37° C. water bath and allowed to continue to incubate. The pH probe wasleft in the bottle to monitor changes of the fermentation medium pH. Asthe pH of the medium approached 5.5, the bottle was removed from thewater bath and culture optical density was measured, a 545 μl aliquotwas taken and diluted and plated onto sodium lactate medium agar plates(per L: 10 g tryptone, 10 g yeast extract, 10 g sodium lactate, 0.25K₂HPO₄, 15 g agar; pH 7.2). These steps were repeated until the cultureoptical density remained static (stationary phase) or dropped (deathphase). Fig.

The plates containing the aliquots of Propionibacterium acidipropioniciwere placed in an anaerobic incubator as described above and colonieswere counted for colony forming units (CFU). FIG. 13 and Table 12.

TABLE 12 Growth Data from P. acidipropionici During FermentationConditions Time 6:00 10:00 1:00 3:00 7:00 11:00 4:00 2:00 Hours 0.0 4.07.0 10.0 14.0 18.0 22.0 32.0 OD 0.09 0.18 0.36 0.61 1.39 2.75 4.76 9.70CFU/ml 5.00E+08 2.00E+09 5.84E+09 7.40E+09 9.80E+09 1.47E+10 2.92E+10CFU/OD 2.73E+09 5.60E+09 9.54E+09 5.32E+09 3.56E+09 3.09E+09 3.01E+09Cells 17.4 Mass/350 ml Time 8:00 2:00 12:00 6:00 11:00 4:00 6:00 Hours38.0 44.0 54.0 60.0 65.0 70.0 72.0 OD 14.20 18.00 26.00 28.50 29.0030.00 29.50 CFU/ml 3.57E+10 4.45E+10 4.74E+10 4.90E+10 4.45E+10 4.54E+104.49E+10 CFU/OD 2.51E+09 2.47E+09 1.82E+09 1.72E+09 1.53E+09 1.51E+091.52E+09 Cells Mass/350 ml

All of the compositions and methods disclosed and claimed herein can bemade and executed without undue experimentation in light of the presentdisclosure. While the compositions and methods of this disclosure havebeen described in terms of preferred embodiments, it will be apparent tothose of skill in the art that variations may be applied to thecompositions and methods and in the steps or in the sequence of steps ofthe methods described herein without departing from the concept, spiritand scope of the disclosure. More specifically, it will be apparent thatcertain agents which are both chemically and physiologically related maybe substituted for the agents described herein while the same or similarresults would be achieved. All such similar substitutes andmodifications apparent to those skilled in the art are deemed to bewithin the spirit, scope and concept of the disclosure as defined by theappended claims.

REFERENCES

The following references, to the extent that they provide exemplaryprocedural or other details supplementary to those set forth herein, arespecifically incorporated herein by reference.

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We claim:
 1. A method of manufacturing a composition comprising liveLactobacillus reuterii cells, the method comprising: inoculating abacterial fermentation medium with live Lactobacillus reuterii cells;harvesting the live Lactobacillus reuterii cells between mid-log andlate-log phase of growth wherein a live cell count of Lactobacillusreuterii cells is at least 7.5×10⁸ cells/ml; concentrating the liveLactobacillus reuterii cells to a live cell count of at least 5×10⁹cells/ml; and preserving the live Lactobacillus reuterii cells.
 2. Themethod as recited in claim 1, wherein the preserving is bylyophilization and after preservation the live cell count ofLactobacillus reuterii cells is at least 1×10¹⁰ cells/g.
 3. The methodas recited in claim 1, wherein the preserving is by freezing and afterpreservation the live cell count of Lactobacillus reuterii cells is atleast 5×10⁹ cells/g.
 4. A method of manufacturing a compositioncomprising live Lactobacillus buchnerii cells, the method comprising:inoculating a bacterial fermentation medium with live Lactobacillusbuchnerii cells; harvesting the live Lactobacillus buchnerii cellsbetween mid-log and late-log phase of growth wherein a live cell countof Lactobacillus buchnerii cells is at least 7.5×10⁸ cells/ml;concentrating the live Lactobacillus buchnerii cells to a live cellcount of at least 5×10⁹ cells/ml; and preserving the live Lactobacillusbuchnerii cells.
 5. The method as recited in claim 4, wherein thepreserving is by lyophilization and after preservation the live cellcount of Lactobacillus buchnerii cells is at least 1×10¹⁰ cells/g. 6.The method as recited in claim 4, wherein the preserving is by freezingand after preservation the live cell count of Lactobacillus buchneriicells is at least 5×10⁹ cells/g.
 7. A method of manufacturing acomposition comprising live Lactobacillus murinus cells, the methodcomprising: inoculating a bacterial fermentation medium with liveLactobacillus murinus cells; harvesting the live Lactobacillus murinuscells between mid-log and late-log phase of growth wherein a live cellcount of Lactobacillus murinus cells is at least 7.5×10⁸ cells/ml;concentrating the live Lactobacillus murinus cells to a live cell countof at least 5×10⁹ cells/ml; and preserving the live Lactobacillusmurinus cells.
 8. The method as recited in claim 7, wherein thepreserving is by lyophilization and after preservation the live cellcount of Lactobacillus murinus cells is at least 1×10¹⁰ cells/g.
 9. Themethod as recited in claim 7, wherein the preserving is by freezing andafter preservation the live cell count of Lactobacillus murinus cells isat least 5×10⁹ cells/g.
 10. A method of manufacturing a compositioncomprising live Lactobacillus plantarum cells, the method comprising:inoculating a bacterial fermentation medium with live Lactobacillusplantarum cells; harvesting the live Lactobacillus plantarum cellsbetween mid-log and late-log phase of growth wherein a live cell countof Lactobacillus plantarum cells is at least 7.5×10⁸ cells/ml;concentrating the live Lactobacillus plantarum cells to a live cellcount of at least 5×10⁹ cells/ml; and preserving the live Lactobacillusplantarum cells.
 11. The method as recited in claim 10, wherein thepreserving is by lyophilization and after preservation the live cellcount of Lactobacillus plantarum cells is at least 1×10¹⁰ cells/g. 12.The method as recited in claim 11, wherein the preserving is by freezingand after preservation the live cell count of Lactobacillus plantarumcells is at least 5×10⁹ cells/g.
 13. A method of manufacturing acomposition comprising live Lactobacillus salivarius cells, the methodcomprising: inoculating a bacterial fermentation medium with liveLactobacillus salivarius cells; harvesting the live Lactobacillussalivarius cells between mid-log and late-log phase of growth wherein alive cell count of Lactobacillus salivarius cells is at least 7.5×10⁸cells/ml; concentrating the live Lactobacillus salivarius cells to alive cell count of at least 5×10⁹ cells/ml; and preserving the liveLactobacillus salivarius cells.
 14. The method as recited in claim 13,wherein the preserving is by lyophilization and after preservation thelive cell count of Lactobacillus salivarius cells is at least 1×10¹⁰cells/g.
 15. The method as recited in claim 13, wherein the preservingis by freezing and after preservation the live cell count ofLactobacillus salivarius cells is at least 5×10⁹ cells/g.
 16. A methodof manufacturing a composition comprising live Propionibacteriumfreudenreichii cells, the method comprising: inoculating a bacterialfermentation medium with live Propionibacterium freudenreichii cells;harvesting the live Propionibacterium freudenreichii cells betweenmid-log and late-log phase of growth wherein a live cell count ofPropionibacterium freudenreichii cells is at least 7.5×10⁸ cells/ml;concentrating the live Propionibacterium freudenreichii cells to a livecell count of at least 5×10⁹ cells/ml; and preserving the livePropionibacterium freudenreichii cells.
 17. The method as recited inclaim 16, wherein the preserving is by lyophilization and afterpreservation the live cell count of Propionibacterium freudenreichiicells is at least 1×10¹⁰ cells/g.
 18. The method as recited in claim 16,wherein the preserving is by freezing and after preservation the livecell count of Propionibacterium freudenreichii cells is at least 5×10⁹cells/g.
 19. A method of manufacturing a composition comprising livePropionibacterium acidipropioni cells, the method comprising:inoculating a bacterial fermentation medium with live Propionibacteriumacidipropioni cells; harvesting the live Propionibacterium acidipropionicells between mid-log and late-log phase of growth wherein a live cellcount of Propionibacterium acidipropioni cells is at least 7.5×10⁸cells/ml; concentrating the live Propionibacterium acidipropioni cellsto a live cell count of at least 5×10⁹ cells/ml; and preserving the livePropionibacterium acidipropioni cells.
 20. The method as recited inclaim 19, wherein the preserving is by lyophilization and afterpreservation the live cell count of Propionibacterium acidipropionicells is at least 1×10¹⁰ cells/g.
 21. The method as recited in claim 19,wherein the preserving is by freezing and after preservation the livecell count of Propionibacterium acidipropioni cells is at least 5×10⁹cells/g.
 22. A method of manufacturing a composition comprising liveEnterococcus faecium cells, the method comprising: inoculating abacterial fermentation medium with live Enterococcus faecium cells;harvesting the live Enterococcus faecium cells between mid-log andlate-log phase of growth wherein a live cell count of Enterococcusfaecium cells is at least 7.5×10⁸ cells/ml; concentrating the liveEnterococcus faecium cells to a live cell count of at least 5×10⁹cells/ml; and preserving the live Enterococcus faecium cells.
 23. Themethod as recited in claim 22, wherein the preserving is bylyophilization and after preservation the live cell count ofEnterococcus faecium cells is at least 1×10¹⁰ cells/g.
 24. The method asrecited in claim 22, wherein the preserving is by freezing and afterpreservation the live cell count of Enterococcus faecium cells is atleast 5×10⁹ cells/g.